The Cookbook

ok heres my take on a Tex-Mex classic

3 pounds of dried pinto beans, washed
4 quarts of chicken stock~ NOT Broth
2 tablespoon of salt
1 tablespoon of ground black pepper
2 (12 fluid ounce) cans or bottles of dark beer
4 (14.5 ounce) cans chopped stewed tomatoes
2 white onion, diced
1/2 cup pickled jalapeno peppers
12 cloves garlic, chopped
3 tablespoons dried oregano
3 cups chopped fresh cilantro

Wash the beans, and fill the pot with chicken stock and enough water to cover the 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 the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.

Stir beer, tomatoes, onion, jalapeno peppers, garlic, oregano, and cilantro into the beans. Continue to cook uncovered for at least 1 hour, or until beans are tender. (Cook these beans as long as you can...the longer you cook them the better they are.)
Bust up the beans with a wisk or masher to thicken the bean liquid.
Serve and enjoy.

Serves 4 with enough to freeze for later

Chronos