Borracho Beans (Drunken Beans)

Ingredients

• 2 15 ounce cans pinto beans (mostly drained)
• 1/4 pound uncooked bacon (diced)
• 1/2 small onion (diced)
• 1/2 jalapeño pepper (diced (seeds and veins removed if you don't want it spicy))
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon dried oregano (Mexican oregano preferred)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/2 14- ounce can diced tomatoes
• 6 ounces bottle dark lager beer (I used Negra Modelo)
• 1/2 tablespoon dark brown sugar
• 2 tbsp chopped cilantro

Instructions

1. 1

   In a large saucepan or dutch oven cook bacon until crispy. Remove from the pan and drain on paper towels.

2. 2

   Into that same pan, add in the diced onion and jalapeno. Cook for 3-5 minutes or until the onions are translucent.

3. 3

   Once tender add in the garlic, chili powder, chipotle chili powder, dried oregano, salt, and cumin. Cook for 30 seconds.

4. 4

   Stir in pinto beans, diced tomatoes, beer, and brown sugar. Simmer for 15-20 minutes, stirring occasionally. You want the liquid to concentrate down and thicken up.

5. 5

   Top with bacon and chopped cilantro just before serving.