Borracho Beans
1/2 lb. sliced bacon
1 onion, chopped
2 cloves garlic, finely chopped
1-2 jalapeño peppers, seeded & finely chopped
1 lb. pinto beans, soaked overnight and boiled until tender
2 (12-oz.) cans beer
Salt and freshly ground pepper to taste
Fry the bacon until crisp. Drain on paper towels, crumble, and set aside.
Reserve about 2 tbsp. of the bacon fat and heat it in a large pot over moderate heat. Sauté the onion, garlic, and jalapeños until tender but not brown, about 5 minutes.
Add the remaining ingredients and simmer until heated through. Top with crumbled bacon and serve hot.
Serves 6 to 8.