Slow-Cooked Frijoles in Texas Style

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

Step 1

Dump the pinto beans into a large pot. Add enough water to cover them, then toss in the bacon, jalapeños, cilantro, and garlic. Bring everything to a gentle simmer and let it go for about 10 minutes to get things warmed up. Once the beans are warmed through, pour in one can of light beer.

Step 2

Let the beans cook slowly, stirring every now and then to keep things from sticking. You'll want to cook them until the bacon is fully broken down and the beans start to fall apart, which usually takes anywhere from 3 to 6 hours. Keep an eye on the liquid — if it starts to evaporate and the beans look dry, add the rest of the beer about every couple of hours to keep them nice and covered.

Step 3

When the beans are tender and flavorful, cover the pot to keep them warm until you’re ready to serve.