Borracho Beans (Drunk Beans)

• 1 lb dry pinto beans
• 6 slices of thick sliced bacon, cooked and chopped
• 4 tablespoons bean seasoning
• 1/2 cup cilantro, chopped
• 1 (14 ounce) can diced tomatoes or (14 ounce) can fresh diced tomatoes
• 1 (12 ounce) can beer (important ingredient)

1. Cook bacon, drain on paper towels and chop when cooled. (I usually saute some onion in the bacon grease and put everything into the pot of beans)
2. Cook beans according to instructions on package.
3. After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
4. Cover and continue to cook for an additional 30 minutes or until beans are tender.
5. Serve immediately or refrigerate overnight.
6. You can add fresh jalapeno at the same time you add the tomatoes for an extra kick!
7. *I use Texas Spice Company Bean Seasoning and it is sold only at all H*E*B Grocery Stores.

pinto beans, bacon, bean seasoning, cilantro, tomatoes

Taken from www.food.com/recipe/borracho-beans-drunk-beans-121629 (may not work)