Ingredients
- 2 (16 ounce) cans western-style pinto beans
- 16 ounces water
- 6 slices bacon, or more to taste
- 6 jalapeno peppers, seeded and sliced, or more to taste
- 1 bunch fresh cilantro, chopped
- 1 clove garlic, chopped, or more to taste
- 2 (12 fluid ounce) cans light beer, or as needed, divided
Why This Recipe Is So Delicious
Best Cooking Tips
- Use a heavy-bottomed pot or slow cooker to ensure even heat distribution.
- Stir occasionally to prevent beans from sticking to the bottom and burning.
Step 1
Dump the pinto beans into a large pot. Add enough water to cover them, then toss in the bacon, jalapenos, cilantro, and garlic. Bring everything up to a gentle simmer, which should take about 10 minutes. Once the beans are warmed through, pour in one can of light beer.
Step 2
Let the beans cook slowly, stirring every so often to keep things from sticking. You want to simmer them until the bacon has softened completely and the beans start to break down—that usually takes anywhere from 3 to 6 hours.
Step 3
As the beans cook, keep an eye on the liquid level. If it starts to get low and the beans aren’t covered, add the rest of the beer little by little, roughly every couple of hours. When the beans are tender and flavorful, cover the pot and keep it warm until you’re ready to serve.
