Santa Maria Beans

• 12 ounces, weight Bacon, Diced
• 2 cups Yellow Onion, Diced
• 1 Tablespoon Minced Garlic
• 12 ounces, fluid Beer
• 2 cups Water
• 1/2 cups Brown Sugar, Golden
• 6 cans (15 Oz Size) Pinquito Beans, Drained And Rinsed
• 2 teaspoons Ground Cumin
• 2 teaspoons Chili Powder
• 1 teaspoon Black Pepper, Ground Fine
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Ground Chipotle (optional, But Recommended)

1. Heat a stock pot over medium heat, add the bacon and cook until it just starts to crisp on the edges. Drain half of the rendered fat.
2. Add the onion and cook for about five minutes, or until the onion is translucent. Add the garlic and cook one minute longer. Pour in the beer and water, bring to a low boil for five minutes, then reduce the heat to a simmer.
3. Add the remaining ingredients and bring back to a simmer. Reduce the heat to medium-low, cover and cook for an hour, stirring occasionally.
4. Serve and enjoy!
5. Note: Pinquito beans are small pink beans that are native to the Santa Maria Valley.

weight bacon, yellow onion, garlic, water, brown sugar, beans, ground cumin, chili powder, black pepper, kosher salt, ground chipotle

Taken from tastykitchen.com/recipes/sidedishes/santa-maria-beans/ (may not work)