Frijoles Borrachos: Drunken Beans

• 1 pound dried pinto beans
• 2 whole tomatoes, roughly chopped
• 1/2 white onion, diced
• 1 pickled jalapeno, thinly sliced
• 2 cloves garlic
• 2 fresh bay leaves
• 1 tablespoon dried Mexican oregano
• 12 ounces dark beer
• 2 quarts water
• Salt and freshly ground black pepper

1. Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
2. Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches.
3. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer.
4. Cook until the beans are tender, about another 30 minutes.
5. With a potato masher, crush the beans, to thicken the bean liquid.
6. Adjust the seasonings with salt and pepper.

pinto beans, tomatoes, white onion, garlic, bay leaves, oregano, water, salt

Taken from www.foodnetwork.com/recipes/frijoles-borrachos-drunken-beans-recipe.html (may not work)