Borracho Beans

 1.5 cups pinto beans

5 cups of water

2-3 slices bacon, or a leftover ham bone, you could use salt pork as well

2 T olive oil

1 medium onion, chopped

6 garlic cloves, minced

1 14.5 oz can stewed tomatos

1 can of beer

2-3 T pickled jalapenos, chopped

1/2 tsp salt

1 tsp ground cumin

Cook beans, water and bacon for one hour.  Saute onion and garlic in olive oil. Add to beans.  Add everything except salt until beans are tender, about 1.5 to 2 hours. Salt at end to prevent tough beans.