7 ounces bacon -- diced

1 large onion -- diced

2 cloves garlic -- minced

2 cups pinto beans -- soaked and drained

1 quart chicken stock or water

2 cups beer

4 jalapeno chiles (with seeds) -- thinly sliced

salt -- to taste freshly ground black pepper -- to taste 2 tablespoons cilantro -- chopped

In a large saucepan, saute the bacon over medium heat until the fat is rendered. Remove the bacon with a slotted spoon and set aside. Pour off all but 1 tablespoon of fat and add the onion and garlic. Cook for 2 to 3 minutes, until the onion is translucent. Add the beans, stock or water, and beer. Bring to a boil, reduce the heat to a simmer, and cook for about 1 hour, checking every 30 minutes or so. Add the jalapenos after the first 30 minutes of cooking, and add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper. Stir in the cilantro, and serve.

Notes: Chef Stephan Pyles included this recipe in his cookbook __The New Texas Cuisine__, Doubleday, 1993, ($35.). He suggests serving Drunken Beans with Jalapeno-Stuffed Smoked Dove, Three Potato Salad and Rosy Relish, all included in his cookbook.