1 pound bag dry pinto beans sorted, rinsed (no soaking overnight), add enough water to cover the beans by 3"
3 whole garlic cloves peeled
1 bottle Mexican beer (like Modelo)
1 teaspoon ground cumin
2 Serrano peppers seeded and finely chopped
1 teaspoon black pepper
1 tablespoon salt or more if needed after tasting
2 green onions cut in 3 lengthwise then diced
1 handful cilantro
7.5 ounces canned stewed tomatoes
2 tablespoons bacon grease or 4 slices of thick cut bacon
Place beans and garlic in a big pot and cover with water up to three inches above the beans. Bring to a boil on high heat. Lower the heat to simmer and cover. Cook for about hour. Test beans for doneness by pressing a bean against the pot. If it smashes easily, they are done. At this time, smash the three cloves of garlic. Add the cumin, pepper, serranos, tomatoes, green onions, cilantro, beer, bacon drippings and salt. Cook on low for about twenty minutes more. Add water if needed. The finished product should be soupy in consistency. Taste and add more salt as needed. Makes about 12 cups.