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Pinto beans cooked with beer, bacon, and chiles, creating a flavorful, slightly boozy side dish. A protein-rich family favorite that adds bold character to any Mexican meal.
Rinse the pinto beans thoroughly, then soak them in water for at least 4 hours or overnight for the best texture.
In a large pot over medium heat, cook the bacon until crisp, letting the rendered fat collect and impart flavor.
Add chopped onion, jalapeño, garlic, and tomato to the pot with bacon, sautéing for 5 minutes to soften and blend flavors.
Drain the pinto beans and add them to the pot, followed by beer and enough water to cover the beans generously.
Stir in salt, black pepper, cumin, and oregano. Bring the mixture to a simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally and checking the bean tenderness.
Uncover and simmer for another 20–30 minutes to reduce excess liquid and intensify flavor, ensuring beans remain creamy without breaking apart.
