• 4 jalapeno chiles, stems and seeds removed, cut in half (or mild chiles)
• 2 cups dried pinto beans, washed well
• 12 oz. beer
• 1 lg. onion, quartered
• 1 Tbsp oil
• 6 cups water
• salt to taste
• oil for refrying

Combine chiles, beans, beer, onion, 1 T. oil, and water in large pot and soak overnight to absorb flavors. The next day, bring the mixture to a boil, reduce heat, and simmer until the beans are tender. Salt to taste. Cook until they start to fall apart. Add more water if necessary. NOTE: I add 1 Tbsp. chili powder and 1 tsp. cumin at the beginning.

Remove the onion and jalapenos and either serve the beans whole, or mash and then fry with additional oil for refried beans. Or use in chili.

From: Judy Howle howle@ebicom.net
Flavors of the South, Recipes for Heat Lovers
Hot and Spicy Food Editor