Frijoles Borrachos (Drunken Beans)

• 2 cups Pinto Beans, Rinsed
• 8 cups Water
• 14-1/2 Oz. Canned Fire Roasted Diced Tomatoes
• 12 ounces, fluid Mexican Beer, Such As Modelo
• 1 pound Bacon
• 2 Tablespoons Reserved Bacon Grease
• 2 Jalapenos Diced
• 1 Small White Onion, Diced
• 2 cloves Garlic, Minced
• Salt And Pepper, to taste
• 1 bunch Fresh Cilantro, Or As Desired

1. Bring pinto beans and water to a boil. Reduce heat to low, cover and simmer for about 2 hours or until done.
2. Add canned tomatoes and beer to beans and continue to simmer for about 20 minutes more.
3. Bake or fry bacon until crispy. Drain on a paper-towel-lined plate. Break into pieces. Reserve about 2 tablespoons of bacon grease.
4. In a skillet, saute jalapenos, onion and garlic in reserved bacon grease until softened. Season with salt and pepper.
5. Add a few cups of the simmered beans along with some of the broth to the skillet. Mash the beans to a smooth consistency. Transfer the mashed beans to the pot with the simmered beans. Season to taste with more salt and pepper.
6. Add cilantro and bacon and stir well. Serve. When cool, refrigerate leftovers.

pinto beans, water, tomatoes, bacon, bacon, white onion, garlic, salt, fresh cilantro

Taken from tastykitchen.com/recipes/soups/frijoles-borrachos-drunken-beans/ (may not work)