Categories: Beans, Mexican 
      Yield: 8 servings 
  
  2 1/2 c  Dried pinto or kidney beans 
           - (about 1 lb) 
      2 tb Salad oil 
      2 sl Bacon, thick-sliced, diced 
      2    Jalape¤os or other small hot 
           - chiles, stemmed, seeded 
           - and chopped 
      3    Garlic cloves, minced 
           - or pressed 
      1 lg Onion, chopped 
      1    Bottle (12 oz) beer 
      2 c  Chicken broth (regular 
           - strength) or water 
      1 cn Tomato sauce (8 oz) 
      1 tb Dry oregano leaves 
      2 ts Ground cumin 
  
  Rinse beans and place in a large bowl. Cover with cold water and soak 
  at room temperature for at least 12 hours. 
  Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, 
  add bacon and cook until lightly browned. Add chiles, onion, and 
  garlic and continue to cook, stirring until vegetables are soft 
  (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and 
  cumin; bring to a boil, stirring. Reduce heat, partially cover pan, 
  and simmer, stirring often, until beans are tender and most of the 
  liquid is absorbed (about 2 1/2 hours). Makes 8 to 10 servings.