Title: Mexican Beans 2
Categories: Bean Mexican
Yield: 4 Servings

1	lb	Pinto beans
1	lg	Onion; chopped
2		Cloves garlic; minced (3)
1/2	lb	Bacon; diced
12	fl	Beer (cheap)
10		Roma tomatoes; diced
2		Jalapeno peppers
		Cumin; LOTS to taste
		Salt to taste
		Water or ham stock
1	bn	Cilantro, chopped

Dump beans, onion, garlic and bacon into a crock pot or cooking pot (do NOT soak the beans). Add beer and enough water ot ham stock to cover the beans by about 2 inches. Bring to a boil, boil for 2 minutes, turn off heat and let beans sit for 1 hour, covered.

Simmer beans until tender (anywhere from 1 1/2 to 3 hours, depending on the age of the beans.) Add tomatoes, peppers, cumin, and simmer for another couple of hours (longer is better). About 1 hour before serving, stir in the cilantro.

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