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Mexican Beans

1 lb Pinto beans
1 lg Onion; chopped
2 Cloves garlic; minced (3)
1/2 lb Bacon; diced
12 fl Beer (cheap)
10 Roma tomatoes; diced
2 Jalapeno peppers
Cumin; LOTS to taste
Salt to taste
Water or ham stock
1 bn Cilantro, chopped


Dump beans, onion, garlic and bacon into a slow cooker or cooking pot (do NOT soak the beans). Add beer and enough water to ham stock to cover the beans by about 2 inches. Bring to a boil, boil for 2 minutes, turn off heat and let beans sit for 1 hour, covered.

Simmer beans until tender (anywhere from 1 1/2 to 3 hours, depending on the age of the beans. ) Add tomatoes, peppers, cumin, and simmer for another couple of hours (longer is better). About 1 hour before serving, stir in the cilantro.

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