Frijoles Barrachos

Drunken beans...that's what that means. I'll get drunk on these beans any time...

1 1/2 lb dried pinto beans, cleaned, rinsed and soaked overnight in water to cover
3 - 3 1/2 quarts water
1/2 cup vegetable oil
2 large white onions, finely chopped
3 large tomatoes, finely chopped
4 jalapenos, finely chopped
2 cups finely chopped cilantro
Sea Salt
3 cups dark beer

Once the beans have been soaked overnight, place the beans in a large pot and add 3 times their volume in water. Cover and cook over low heat for 1 1/2 -2 hours or until the beans are tender. If needed, add more warm water.

Once the beans are ready, heat the oil in a large, deep, heavy skillet over medium high heat. Add onions and fry until lightly browned. Add tomatoes, chilies, and cilantro. Add cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.