1 pound of pinto beans
1 large pot of water
1 onion, coarsely chopped
1/2lb - 1 lb of bacon, coarsely chopped
2 bunches of fresh cilantro
1-3 chiles serranos or jalapeños
1/2 can or bottle of a smooth Mexican beer (feel free to drink the other half if your religious and/or dietary restrictions permit)
4-5 cloves of garlic (optional)
pinch of salt
- Bring the pot of water to a rolling boil while...
- Rinsing the beans, picking out any rocks or other rubbish. (Consider soaking them for several hours or overnight, rinsing again before boiling)
- Add the beans, onions, and bacon, and reduce heat to medium.
- Cook for several hours until the liquid begins to turn thick and brown from the ruptured beans, stirring occasionally and adding a few cilantro leaves throughout the cooking time. Add more water if needed. (Note that the beans in the picture are nowhere close to being done).
- Add the chilies toward the end because they will lose their kick if cooked for too long.
- About 20 minutes before finishing, add the beer. Avoid any beers with strong or bitter flavors. I used a whole bottle of Pilsner Urquell once with disappointing results.