Make sure to buy at least a six pack. You only use one, but they take a while to cook and you’ll need to occupy your hands somehow. Serve with tacos. Or just eat from the pan, while drinking the other five beers.
- 16 ounces dried pintos (soaked overnight)
- 12 ounces lager (not stout)
- 14.5 ounce can diced tomatoes
- 2 cups chicken broth
- 1/2 red onion
- 1-2 jalapenos, diced, unseeded
- 1/2 tbsp hot sauce (we like Tapatio)
- 1/4 cup cilantro
- juice from 1/2 lime
- salt/pepper to taste
Rinse beans and return to stock pan. (A four-quart will do.) Pour in tomatoes, chicken broth and beer. Bring to a boil and add pepper, onions, hot sauce and salt and pepper. Reduce to medium heat and let simmer until beans are tender, about 90 minutes. You may need to add more broth or water if the mix gets too thick and the beans aren’t tender. Once the beans are tender and the mix is thick, add the cilantro and lime juice. Serve hot.