Frijoles Borrachos ("Drunken Beans")

A specialty of Monterrey (home to many of Mexico's Breweries), these
savory beans are cooked with beer; hence, their intoxicating name.
Another version, made without beer and known as frijoles charros
(cowboy beans), is popular on Mexican cattle ranches.

2-1/2 cups (about 1 pound) dried pinto (or kidney beans), sorted of debris
2 tablespoons salad oil
2 strips thick-sliced (or 4 regular sliced) bacon, diced (or more, and/or ham)
2-3 jalapeno or other small hot chiles, stemmed, seeded, and chopped
1 large onion, chopped
3 cloves garlic, minced or pressed
1 bottle of beer
2 cups chicken broth (or water)
1 large can (8 oz.) tomato sauce (I used 12 oz.)
1 tablespoon dry oregano leaves
2 teaspoons ground cumin

Rinse beans and place in a large bowl. Cover with cold water and soak at
room temperature for 24 hours. Drain.

Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, and
bacon and cook until just lightly browned. Add chiles, onion, and garlic
and continue to cook, stirring, until vegetables are soft (about 5 minutes).

At this point, we added the rest of the ingredients and the stuff we just
fried into a crock pot and slow cooked for 8 hours (or on high for 4 hours).

A spoon full of an onion based salsa such as pico de gallo makes a good
addition when serving.

The following are the directions for cooking on the stove:

Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil,
stirring. Reduce heat, partially cover pan, and simmer, stirring often, until
beans are tender and most of the liquid is ablorbed (about 2-1/2 hours).
Makes 8 to 10 servings.

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