Serve as a side dish to Barbecued Pork Ribs or another meat dish.
INGREDIENTS | SERVES 6
- 2 cups dry pinto beans
- 2 cups dark Mexican beer
- 2 pieces bacon
- 1 medium onion
- 3 garlic cloves
- 2 large red tomatoes
- 4 pickled jalapeño chilies
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Soak the pinto beans in 6 cups of water overnight. Drain and rinse.
Put the beans into a large pot and cover with water. Bring to a boil, then reduce heat. Simmer for 30 minutes or until the beans are cooked but still firm. Drain off water and add the beer. Stir and continue to cook on low heat.
Fry the bacon until very crisp. Reserve the grease in the frying pan. Transfer the bacon to a paper towel to cool. When cool, crumble into pieces about ¼-inch square.
Peel the onion and chop into ¼-inch pieces. Peel and mince the garlic. Remove the stems from the tomatoes and chop into ½-inch pieces. Remove the stems from the jalapeños and chop the chilies into ¼-inch pieces.
Add the onion and garlic to the bacon grease. Cook until the onion is clear and limp. Add the tomato and jalapeños; stir to blend. Cook for about 5 minutes.
Add the tomato mixture to the beans. Stir in the crumbled bacon, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.