Texas-Style Slow-Cooked Frijoles
Description
Pinto beans are simmered in beer and slowly cooked to perfection with bacon, jalapenos, and cilantro for a Texas-style side dish that's great for barbecues and potlucks.
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
Directions
1
Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
2
Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.