Ingredients

• 1 pound dry pinto beans , sorted
• water as needed
• 6 slices bacon , chopped
• 4 medium Roma , plum
• 2 medium onions , chopped
• 1 medium green bell pepper , chopped
• 2 jalapeño peppers , seeded and chopped
• 0.5 bunches fresh cilantro , chopped
• 2 cloves garlic , chopped
• 1 , 12 fluid ounce
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 0.5 teaspoons ground cumin

Instructions

1. 1 Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
2. 2 Place beans in a slow cooker with just enough water to cover.
3. 3 Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapeños, cilantro, and garlic. Sauté in bacon drippings for 2 minutes, then slowly pour in beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Remove from heat and add to beans and water in the slow cooker.
4. 4 Cover and cook on Low for 8 hours.

Nutrition per serving