Ingredients
1
pound dried pinto beans, picked over, rinsed
1
12-ounce bottle of dark beer
4
bacon slices, cut into 1/2-inch pieces
4
garlic cloves, finely chopped
1
jalapeño chili, seeded, finely chopped
1
tsp minced canned chipotle chilies
1/2
cup crumbled cotija cheese
1/2
cup chopped seeded tomato
1/4
cup chopped fresh cilantro
Directions
1.
Combine 5 cups water and next 7 ingredients in heavy large pot. 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. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
2.
Garnish beans with cotija cheese, chopped tomato and cilantro.
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