2 1/2 c  Dried pinto or kidney beans
- (about 1 lb)
2 tb Salad oil
2 sl Bacon, thick-sliced, diced
2    Jalape¤os or other small hot
- chiles, stemmed, seeded
- and chopped
3    Garlic cloves, minced
- or pressed
1 lg Onion, chopped
1    Bottle (12 oz) beer
2 c  Chicken broth (regular
- strength) or water
1 cn Tomato sauce (8 oz)
1 tb Dry oregano leaves
2 ts Ground cumin

Rinse beans and place in a large bowl. Cover with cold water and soak at
room temperature for at least 12 hours. Heat oil in an 8 to 10 quart pan
over medium heat. When oil is hot, add bacon and cook until lightly
browned. Add chiles, onion, and garlic and continue to cook, stirring until
vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato
sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat,
partially cover pan, and simmer, stirring often, until beans are tender and
most of the liquid is absorbed (about 2 1/2 hours). Makes 8 to 10 servings.