Mexican Charro Beans


1 lb dried pinto beans
6 strips bacon, chopped
2 cloves garlic, chopped
1 can Rotel
2 medium onions, chopped
1 (12 ounce) cans full-bodied beer
1 bunch fresh cilantro, chopped
2 jalapeno peppers, seeded and chopped

smoked sausage &/or ham, crisply cooked, optional
Rinse and pick over beans.
Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they are tender but still firm.
Add beer.
Cook the bacon in a large skillet until crisp. Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon.
Add chopped cilantro and jalapenos to bacon mixture.
Combine everything with beans in one large pot. Season to taste