Delish Pot of Charro Beans

Place pinto beans in a large bowl and cover with cold water.

Soak overnight, then drain and discard any debris or damaged beans.

Transfer beans to a pot and cover with 1 inch of fresh water.

Simmer gently for 1 to 1½ hours, or until tender but not mushy.

Drain and reserve the cooking liquid.

In a skillet over medium heat, cook bacon until almost crispy.

Remove and set aside, keeping the rendered fat in the pan.

Chopped onion

Garlic

Tomatoes

Bell pepper

Jalapeños

Sauté until softened and lightly browned. Stir occasionally.

If using beer, pour it in now and let it simmer until slightly reduced.

This adds a rich, malty note to the beans.

Cooked beans

Bacon

Vegetable mixture

Chopped cilantro

Pour in just enough of the reserved cooking liquid to cover the beans.

Simmer until heated through. Season with salt and pepper to taste.

For a heartier texture, blend 1 cup of the bean mixture and stir it back in.

Warm tortillas

Grilled meats

Mexican rice

Fresh pico or avocado