Mexican Charro Beans

• 1 lb dried pinto bean
• 6 strips bacon, chopped
• 2 cloves garlic, chopped
• 4 medium fresh plum tomatoes, chopped
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 (12 ounce) can beer (chef's choice)
• 1/2 bunch fresh cilantro, chopped
• 2 jalapeno peppers, seeded and chopped
• salt and pepper

1. Rinse and pick over beans.
2. Bring the beans to a boil in a large pot of water and cook over medium heat for 11/2 to 2 hours until they tender but still firm.
3. Before the beans are done, fry the bacon in a large skillet until halfway cooked.
4. Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.
5. Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.
6. Add chopped cilantro and jalapenos; combine everything in one large pot.
7. Add salt and pepper to taste.

pinto bean, bacon, garlic, fresh plum tomatoes, onions, green pepper, fresh cilantro, peppers, salt

Taken from www.food.com/recipe/mexican-charro-beans-27484 (may not work)