Frijoles Borrachos(Drunken Beans)

• 1 lb. pinto beans
• 6 c. water
• 1 lb. bacon
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp. salt
• 1 tomato, chopped
• 1 Tbsp. cilantro, chopped
• 1 (12 oz.) can beer (warm)
• 1/4 c. ketchup
• 1/4 to 1/2 tsp. crushed red pepper
• 12 anaheim or poblano chillies
• 1 lb. Cheddar or Jack cheese
• 1 c. (4 oz.) plain (all-purpose) flour
• 6 eggs
• oil or lard for frying

1. Roast and skin the chillies, slitting open the side of the chilli; remove the seeds and veins, but be careful not to break the flesh.
2. Into each chilli, insert a piece of cheese stuffing; taper the end of cheese slightly.
3. If necessary, roll the peeled, deseeded, stuffed chillies in flour.
4. Beat the egg yolks and whites separately; the whites should be beaten to the stiff peak stage.
5. Re-combine the eggs; beat together quickly.
6. Dip the chillies in the egg batter; be sure to cover the whole surface evenly; fry in fat or oil that is more than 1-inch deep.
7. Keep them warm in the oven until they are ready to serve.
8. Serve with refried beans and rice.

pinto beans, water, bacon, onion, bell pepper, garlic, salt, tomato, cilantro, ketchup, red pepper, anaheim, cheddar, flour, eggs, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172097 (may not work)