Ingredients

• 1 pound dried pinto beans
• 2 whole tomatoes, roughly chopped
• 1/2 white onion, diced
• 1 pickled jalapeno, thinly sliced
• 2 cloves garlic
• 2 fresh bay leaves
• 1 tablespoon dried Mexican oregano
• 12 ounces dark beer
• 2 quarts water
• Salt and freshly ground black pepper

Instructions

1. Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
2. Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
3. With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.