Ingredients
Scale
- 3 cups dried pinto beans, rinsed and soaked overnight
- 12 cups water
- 12 ounce beer
- 1 pound bacon, chopped
- 1 small onion, chopped
- 2 large garlic cloves, minced
- Salt to taste
- 1 Serrano pepper, seeded, deveined and chopped
- 2 Roma tomatoes, chopped
- ½ cup cilantro, chopped
Instructions
- In a large 5-quart stock pot over medium heat, combine beans, water and beer. Bring to a boil.
- Reduce heat to low. Cover pot and cook for 1 ½ hours.
- In a medium frying pan, fry onion and chopped bacon until crispy.
- Stir in garlic, salt, Serrano pepper, fried bacon and onion to the beans. Cook for 1 more hour.
- Remove from heat. Stir in chopped tomatoes, cilantro and serve with corn tortillas made with Maseca