Anonymous Tue May 23 19:43:06 2006

2 chipotle peppers -- stemmed

4 jalapenos -- chopped

1/2 cup peppered tequila

1 pound dried pinto beans

12 ounces Mexican beer

4 cloves garlic -- minced

1 teaspoon cumin seeds

1/2 pound bacon, cut into 1 1/2 inch pieces

1 onion -- chopped

2 cloves garlic -- minced

4 large tomatoes -- chopped

salt to taste

1 bunch fresh cilantro

Rinse pintos and put in a pot along with beer and water to cover the beans by about 3

inches. Add chipotles, 4 cloves of minced garlic, and cumin seeds. Bring to a boil, reduce

heat, and simmer for 1 1/2 hours, covered. Remove cover and salt to taste. Meanwhile, fry

bacon until crisp. Drain and set aside, reserving 4 tablespoons of bacon grease. Wipe out

pan and saut� onions and 2 cloves of garlic until translucent. Add tomatoes and jalapenos

and simmer for 5 minutes, stirring constantly. Remove from heat and add to the beans,

along with bacon and peppered tequila. Simmer on medium heat for 5-10 minutes. Salt to

taste, and garnish with cilantro sprigs when served.