Borracho Beans

• 1 lb Dry pinto beans
• 8 cup Chicken stock or broth
• 12 oz Mexican lager (Modelo, Dos XX)
• 6 slice Bacon strips (cut each strip into 4 pieces)
• 1 Onion (chopped)
• 6 Garlic cloves (peeled)
• 2 Serrano Peppers
• 1 tsp Cumin
• 1 tsp Kosher salt
• 1/2 tsp Ground black pepper
• 1/2 cup Cilantro (chopped)

1. Make sure you clean out your beans.
2. Get rid of any split beans, rocks etc.
3. Place beans in a large pot and cover with 2-3 inches of water.
4. Bring to a boil and boil for 2 minutes.
5. Turn off heat, cover and let stand for one hour.
6. Strain beans.
7. Heat up your chicken stock in a saucepan.
8. Place beans, chicken stock, beer, bacon, onion, garlic, Serrano peppers, cumin, salt, and pepper in a large pot and stir to combine.
9. Over high heat bring to a boil.
10. Once boiling bring heat down to a simmer.
11. Cover, placing the lid off center to allow to vent.
12. Simmer for 2 hours or until the beans are soft.
13. Added the cilantro in 30 mins before the 2 hours was up.
14. Taste and add any salt or pepper if needed.

pinto beans, chicken, lager, bacon, onion, garlic, serrano peppers, cumin, kosher salt, ground black pepper, cilantro

Taken from cookpad.com/us/recipes/351432-borracho-beans (may not work)