Title: Frijoles Borrachos (Drunken Beans)
Categories: Mexican Pitts Vegetable
Yield: 1 Servings

1	lb	Pinto beans
1	lg	White onion, chopped
4		5 fresh Roma tomatoes, chopped
1/2	lb	Lean bacon, cubed
1	tb	Powdered cumin
6		8 (or more if you can stand it) fresh jalapeno peppers, seed
2		Cloves garlic, minced
16	oz	Beer

Enough water, that with the beer, the beans will be covered to the depth of the second knuckle on your first finger. (sorry, can't be more exact) Salt to taste

One small bunch Cilantro, chopped

Wash and pick over the beans. Do not soak. Put in a pot with the onion, garlic, bacon, beer and water. Simmer, covered, until the beans are just tender (about 1 - 1 1/2 hours). If necessary, add additional hot water to keep the beans from getting dry. The dish should be quite soupy.

Add the tomatoes, peppers, salt and cumin, and simmer another 30 minutes or so. Stir in the cilantro, and serve.

One warning, you may want to cut down on the peppers. This is VERY hot if you're not used to spicy foods. Good, though, and it will warm you right down to your toes in cold weather:-)

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