Ingredients

4 pieces (uncooked) bacon, diced

1 small white onion, finely diced

1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)

4 garlic cloves, minced

1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)

4 (15-ounce) cans pinto beans, rinsed and drained

1 Tablespoon brown sugar

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon cumin

1 Tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

Instructions

Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.

Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.