Borracho Beans

"These Borracho Beans are pinto beans cooked with bacon, jalapeño, and chipotle peppers, simmered with spices, tomatoes, and dark beer for an over-the-top taste experience. They are a must-try for anyone who loves a taste-bud thrill. Sometimes I use the quick soak method for my dried beans. Sort beans, removing any pebbles or debris. Rinse well with cold water. Add the beans to a large stockpot or Dutch oven. Cover them with water, adding 2 inches over the top of the beans. Add 1 teaspoon salt, bring the mixture to a boil, and cook for 3 minutes. Cover and let soak for 1-4 hours or until soft. Bay leaves are sharp and can pose a choking hazard. Be sure to fish them out of the pot. Don’t skip the step of sautéing the onions, garlic, and jalapeño in bacon grease, as the caramelization process brings out amazing flavor. These beans are even better the next day. Heat them in the microwave or on the stovetop, adding more water if they are too thick."