Ingredients
- 1 pound dried pinto beans
- 3 cups water
- 3 cups chicken stock
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 large jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 12 ounces dark Mexican beer like Negra Modelo
- 6 slices bacon chopped
- 1/3 cup fresh cilantro chopped
- Kosher salt to taste
- 1 large Roma tomato chopped
Instructions
- Soak the pinto beans in water overnight, ensuring they are fully submerged.
- Drain and rinse the beans after soaking.
- Combine beans, water, stock, and beer in a large pot. Bring to a boil, then add onion, garlic, jalapeño, cumin, oregano, and paprika. Reduce heat to simmer for 1.5 to 2 hours.
- In a separate pan, cook the bacon until crisp. Add cooked bacon and some of the bacon grease to the bean mixture for added flavor. Add the chopped tomato and cook for 30 minutes to 1 hour longer, adding more stock or water if needed. Adjust salt accordingly.
- Remove from heat once the beans reach your desired texture and flavor. Stir in half of the cilantro, and then use the rest for garnish.
