Ranch Beans

• 5 cups (or more) water
• 1 pound dried pinto beans, picked over, rinsed
• 1 12-ounce bottle of dark beer
• 1 cup chopped onion
• 4 bacon slices, cut into 1/2-inch pieces
• 4 garlic cloves, finely chopped
• 1 jalapeno chili, seeded, finely chopped
• 1 teaspoon minced canned chipotle chilies
• 1/2 cup crumbled cotija cheese
• 1/2 cup chopped seeded tomato
• 1/4 cup chopped fresh cilantro

1. Combine 5 cups water and next 7 ingredients in heavy large pot.
2. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours.
3. Season to taste with salt and pepper.
4. (Can be made 1 day ahead.
5. Cool slightly.
6. Cover and refrigerate.
7. Rewarm before serving.)
8. Garnish beans with cotija cheese, chopped tomato and cilantro.

water, pinto beans, onion, bacon, garlic, jalapeno chili, chilies, cotija cheese, tomato, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/ranch-beans-103144 (may not work)