Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Dried pinto or kidney beans
- (about 1 lb)
2 tb Salad oil
2 sl Bacon, thick-sliced, diced
2 Jalape¤os or other small hot
- chiles, stemmed, seeded
- and chopped
3 Garlic cloves, minced
- or pressed
1 lg Onion, chopped
1 Bottle (12 oz) beer
2 c Chicken broth (regular
- strength) or water
1 cn Tomato sauce (8 oz)
1 tb Dry oregano leaves
2 ts Ground cumin

Rinse beans and place in a large bowl. Cover with cold water and soak
at room temperature for at least 12 hours. Heat oil in an 8 to 10
quart pan over medium heat. When oil is hot, add bacon and cook until
lightly browned. Add chiles, onion, and garlic and continue to cook,
stirring until vegetables are soft (about 5 minutes). Add beans,
beer, broth, tomato sauce, oregano, and cumin; bring to a boil,
stirring. Reduce heat, partially cover pan, and simmer, stirring
often, until beans are tender and most of the liquid is absorbed
(about 2 1/2 hours). Makes 8 to 10 servings.

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