Borracho Beans

• 2 cups dried pinto beans
• 4 cups water
• 1 can beer
• 1 clove garlic, minced
• 1/2 onion, finely chopped
• 3 sprigs epazote (optional)
• 1 tablespoon guajillo chile powder (ground chiles)
• 1/2 teaspoon ground cumin
• 1 cup finely chopped fatty pork scraps or bacon
• One 15-ounce can of tomatoes, chopped
• 1 teaspoon salt, or more to taste

1. Sort the beans to remove any stones or grit.
2. Rinse the beans in a colander and place in a large pan with the water and beer.
3. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
4. Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best).
5. Keep the level of the broth a good inch or so above the beans, and add more water as needed.
6. Serve with broth in a bowl as a side dish.

pinto beans, water, beer, clove garlic, onion, epazote, guajillo chile, ground cumin, pork scraps, tomatoes, salt

Taken from www.epicurious.com/recipes/food/views/borracho-beans-108790 (may not work)