Drunken Beans

• 2 slices bacon, diced
• 1 onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 cups pinto beans, soaked overnight and drained
• 1 quart chicken broth, homemade or low-sodium canned or water
• 2 cups beer
• 2 to 4 jalapeno chilies, thinly sliced, with seeds
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped cilantro

1. Place the bacon in a large pot over medium heat until the fat is rendered.
2. Remove the bacon with a slotted spoon and discard.
3. Add the onion and garlic and cook until soft, about 5 minutes.
4. Add the beans, the broth or water and the beer.
5. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes.
6. Stir in the jalapeno slices.
7. Cook until beans are tender, about 30 minutes, adding water if necessary to keep beans covered.
8. Season with salt and pepper to taste.
9. Stir in cilantro and serve immediately.

bacon, onion, garlic, pinto beans, chicken broth, beer, jalapeno chilies, salt, cilantro

Taken from cooking.nytimes.com/recipes/10312 (may not work)