I promise that these are delicious and well worth the wait. The photos I took really do not do them justice. I recommend using a good Mexican style beer. These also take a long time to make but easily is enough for 3 dinners. I usually vacuum seal them and then freeze them to use later.
1 pound dried pinto beans, soak for at least 12 hours in water (overnight)
6 slices of bacon, sliced into small pieces
2 cloves garlic, chopped
1/2-3/4 cup rough chopped tomatoes – roma or cherry
2 medium onions, chopped
12 ounces beer
1/2 cup fresh cilantro
2 jalapenos, remove seeds and chop
1 teaspoon cumin
1/2 teaspoon mexican oregano
salt and pepper
Remove any floating or abnormal beans after soaking.
Place the beans in a large heavy bottom pot. Cover them with water by 2-3 inches. Bring this to a boil. Reduce heat to simmer. Allow these to cook for 1.5 hours.
In a separate skillet, fry the bacon until done. Remove the bacon and drain on paper towels. Leave the grease in the skillet. Add the vegetables (garlic, tomatoes, onion, peppers). Cook for 10 minutes or until done. Return the bacon to the skillet. Add the can of beer. Simmer 5 minutes. Add the cilantro, cumin, and oregano.
Pour the bacon mixture into the beans. Add salt and pepper to taste.
Simmer for another 30-60 minutes. Covered. Remove and stop cooking when the beans are the texture you enjoy. Serve hot.