Ingredients

• 1 pound dried pinto beans , washed
• 2 quartss chicken stock
• 1 tablespoon salt , or to taste
• 0.5 tablespoons ground black pepper , or to taste
• 2 , 14.5 ounce
• 1 , 12 fluid ounce
• 1 white onion , diced
• 1.5 cups chopped fresh cilantro
• 0.25 cups pickled jalapeno peppers
• 6 cloves garlic , chopped
• 1.5 tablespoons dried oregano
• 3 bays leaves

Instructions

1. 1 Soak beans in a large pot of water, 8 hours to overnight.
2. 2 Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. 3 Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. 4 With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Nutrition per serving