Charro Beans

• 1 pound Dried Pinto Beans
• 11 cups Water, Divided
• 1/4 cups Canola Oil
• 1/2 pounds Bacon, Sliced
• 1 cup Chopped Onion
• 4 whole Serrano Peppers, Chopped
• 4 cloves Garlic, Minced
• 2 cups Chopped Tomatoes
• 1 bottle (12 Oz) Beer
• 2 Tablespoons Cholula Hot Sauce, To Taste
• 1 teaspoon Salt To Taste
• 1/2 cups Chopped Cilantro

1. Sort beans: pick free of rocks and tiny dirt clods, and discard any shriveled beans; rinse with cold water in a colander. Place rinsed beans in a large pot; add 1/2 of the 10 cups of water and bring to a rapid boil. Lower heat, cover with a lid and simmer for 15 minutes. Turn off heat and allow to sit for 1 hour.
2. Drain beans back into colander.
3. Wipe out cooking pot and add 1/4 cup of canola oil and fry bacon until lightly browned. Add onion and peppers and saute until onion is translucent. Add garlic and continue cooking until fragrant. Immediately add tomatoes and 1 cup of water to deglaze the pan.
4. Return beans to the pot and add 5 more cups of fresh water, bottle of beer, and Cholula Hot Sauce. Bring to a boil; reduce heat to a simmer. Cook until tender, about 1 1/2 to 2 hours. Add water occasionally if necessary, 1 cup at a time, to prevent beans from drying out.
5. Adjust seasoning with salt and pepper to taste. Right before serving, stir in cilantro.

pinto beans, water, ubc, bacon, onion, serrano peppers, garlic, tomatoes, cholula, salt, cilantro

Taken from tastykitchen.com/recipes/soups/charro-beans/ (may not work)