Recipe - Frijoles Borrachos (drunken Beans)

2 One half cup Dried pinto or kidney beans
(about 1 lb)
2 tablespoon Salad oil
2 sl Bacon, thick cut or sliced up , minced
2 Jalape¤os or other small hot
chiles, stemmed, seeded
and chopped
3 Garlic cloves, minced
or pressed
1 lg Onion, chopped
1 Bottle (12 oz) beer
2 cup Chicken broth (regular
strength) or water
1 cn Tomato sauce (8 oz)
1 tablespoon Dry oregano leaves
2 teaspoon Ground cumin

Rinse beans and place in a large bowl. Cover with cold water and soak at
room temperature for at least 12 hours. Heat oil in an 8 to 10 quart pan
over medium heat. When oil is hot, add bacon and cook until lightly
browned. Add chiles, onion, and garlic and continue to cook, stirring until
vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato
sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat,
partially cover pan, and simmer, stirring often, until beans are tender and
most of the liquid is absorbed (about 2 One half hours). Makes 8 to 10 servings.