Frijoles Borrachos (Drunken Beans)

Bring pinto beans and water to a boil. Reduce heat to low, cover and simmer for about 2 hours or until done.

Add canned tomatoes and beer to beans and continue to simmer for about 20 minutes more.

Bake or fry bacon until crispy. Drain on a paper-towel-lined plate. Break into pieces. Reserve about 2 tablespoons of bacon grease.

In a skillet, saute jalapenos, onion and garlic in reserved bacon grease until softened. Season with salt and pepper.

Add a few cups of the simmered beans along with some of the broth to the skillet. Mash the beans to a smooth consistency. Transfer the mashed beans to the pot with the simmered beans. Season to taste with more salt and pepper.

Add cilantro and bacon and stir well. Serve. When cool, refrigerate leftovers.