With leftovers for days or to freeze, this dish makes sense to have around during busy fall days. Pair with cornbread, serve over rice, or throw in some sausage or brisket for a complete meal.
- 1 lb. dried pinto beans, washed
- 2 quarts chicken stock
- 1 Tbsp salt
- ½ Tbsp black pepper
- 12 oz. dark beer
- 2 14.5-oz. cans chopped tomatoes
- 1 diced white onion
- ½ cup pickled jalapeño peppers
- 6 cloves garlic
- 3 bay leaves
- 1½ Tbsp dried oregano
- 1½ cups chopped fresh cilantro
- Soak beans overnight in large pot of water.
- Drain beans and refill pot with chicken stock and enough water to cover beans with 2 inches of liquid on top.
- Season with salt and pepper.
- Bring to boil. Then reduce heat to medium-low and cook, covered, for 1½ hours. Stir beans occasionally.
- Stir in beer, tomatoes, onion, peppers, garlic, bay leaves, oregano, and cilantro. Cook another hour, until beans are tender.
- Using a potato masher, crush beans slightly to thicken the liquid. Adjust with salt and pepper to taste.