Ingredients
- 1 lb dried pinto beans
- ½ lb uncooked bacon, chopped
- 1 small onion, diced
- 1 jalapeño pepper, chopped
- 4 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp ancho chili powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp ground cumin
- 1 (14 oz) can diced tomatoes
- 1 (12 oz) bottle dark lager beer
- 1 tbsp dark brown sugar
- ¼ cup chopped cilantro
Prep & Cook Time
- Soaking: 8 hours or overnight
- Cooking: 2½ hours for beans + 15 minutes simmering
Instructions
- Soak the beans: Rinse and sort beans. Soak in water (3 inches above beans) for 8 hours or overnight.
- Cook the beans: Drain and rinse. Add to a large pot with 10 cups water. Bring to a boil, then simmer covered for 2–2½ hours until tender. Drain and set aside.
- Cook the bacon: In the same pot, cook bacon until crispy. Remove and set aside.
- Sauté aromatics: Add onion and jalapeño to bacon fat. Cook 5 minutes. Add garlic, chili powders, oregano, salt, and cumin. Stir for 30 seconds.
- Combine: Add cooked beans, tomatoes, beer, and brown sugar. Simmer for 15 minutes.
- Finish: Stir in cilantro and crispy bacon. Serve warm.
Serving Suggestions
- Pair with warm tortillas, cornbread, or as a side to grilled meats.
- Garnish with extra cilantro, cotija cheese, or pico de gallo for added flair.