Borracho Beans

• 8 ounces dry pinto beans
• 12 lb bacon, uncooked and diced
• 1 cup sweet pepper, diced
• 1 (12 ounce) beer, your preference
• 2 (12 ounce) cans chicken broth
• 3 -4 cloves garlic, minced or 1 tablespoon garlic powder
• 1 teaspoon cumin
• salt and pepper

1. Rinse beans well and soak overnight.
2. In large pot (the one you will cook the beans in; I prefer a pretty heavy pot), cook the bacon until almost crisp on about medium high.
3. When the bacon is almost done, add the sweet peppers and saute until soft.
4. Spoon out all but about 2-3 Tbsp of the grease.
5. Add the beer and scrape up all the browned bits from the bottom of the pan.
6. Add the beans, chicken broth, and seasonings, (I use about 1 Tbsp chicken base plus enough water to cover the beans by about 2 inches.)
7. Bring to a simmer, but not a rolling boil.
8. Adjust the stove temperature to maintain a simmer.
9. Beans will probably be cooked in about an 1hr to 1 1/2 hr, but you can continue to cook them for 2-2 1/2 hours.
10. Check periodically and add more liquid if necessary.

pinto beans, bacon, sweet pepper, chicken broth, cumin, salt

Taken from www.food.com/recipe/borracho-beans-433441 (may not work)