Borrachos

• 1 pound dried Pinto or other small pink/red beans
• 6 cups water
• 4 ounces uncured slab bacon, cut into 1/4 to 1/2 inch cubes
• 2 cups chopped onion
• 3 cloves garlic, peeled and lightly smashed
• 1 tablespoon dried Mexican oregano or dried marjoram
• 2-3 canned pickled whole Jalapeno or Serrano chiles, plus 2-3 tablespoons of the spicy brine
• 1 14.5 oz. can diced tomatoes with juice
• 1 bottle amber or dark beer
• Kosher salt
• Juice of one lime, about 1 oz.

1. Pick over the beans to remove any stones or debris, and place them in a large pot. Add 6 cups of cold tap water, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
2. In a large, heavy bottomed pot, begin browning the bacon over medium heat. When the bacon is nicely browned on all sides and has rendered much of its fat, remove it with a slotted spoon and set aside.
3. Add the onion to the pot and cook until softened. Add the garlic cloves and oregano or marjoram, rubbing it between your palms to crumble it a bit, and cook until fragrant. Add the beans with their cooking liquid, then add the tomatoes, the beer, the chile(s) and the chile brine.
4. Return the bacon to the pot and add a generous pinch of salt. Bring the beans up to a boil, then reduce the heat to medium low and cook, partially covered, for 1 to 1 1/2 hours, stirring occasionally and tasting to adjust salt as needed. Stir in the lime juice just before serving, then ladle into bowls.

pinto, water, uncured, onion, garlic, oregano, serrano chiles, tomatoes, amber, kosher salt, lime

Taken from food52.com/recipes/2341-borrachos (may not work)