Categories: Beans, Mexican 
      Yield: 6 servings 
  
      1 lb Pinto beans *                       1 tb Ground cumin 
      1 lg White onion, chopped               12 oz Beer 
      4    To 5 fresh tomatoes, peeled,             Water *** 
           -seeded and chopped **              1 bn Cilantro, chopped 
      1 lb Lean bacon, cut into squares        2    To 12 fresh jalapeno 
      1 tb Mexican oregano                          -peppers, seeded, cut into 
      1    Sprig Epasote                            -fine slivers. 
  
  Salt to taste 
   
  *(NOT soaked, but rinsed well, and the rocks, etc.picked out) ** 
  (substitute canned, if you like) *** to cover the beans by about 2 inches 
  (you may need to add more HOT water as they cook) 
   
  In a large pot, put the beans, bacon, oregano and cumin.  Add the beer, and 
  water.  Simmer until the beans are almost tender (maybe 1 - 1 1/2 hours). 
  Add the tomatoes and jalapenos, and cook until beans are fully tender. Add 
  the cilantro, and re-heat for about a half hour.  Salt to taste. 
   
  These make a good basic bean.  If you want a bean soup, remove about a 
  quarter of the beans, and mash with a potato masher.  Return to the pot. 
   
  Eva insisted that these beans HAD to be consumed the same day they were 
  cooked.  I've found they will be almost as good reheated the next day, and 
  if drained of most of their liquid, they make killer refried beans. 
   
  She served them as a separate course, after the meat -- I like them as an 
  accompaniment to grilled or barbecued meat, or as a meal in themselves, 
  when served with a lot of fresh tortillas or homemade bread. 
   
  Kathy in Bryan, TX