1 pound pinto beans (soaked overnight)

1/4 C vegetable oil
1 large yellow onion, diced
2 green bell peppers, diced
8 cloves of garlic, minced

2 – 10 ounce cans Rotel tomatoes
1 T chili powder
1 t red pepper flakes
1 T chipotle puree
3/4 C cooked bacon pieces
1 T  salt
1 bunch cilantro, chopped
Water
1 bottle Mexican beer

Puree a small can of chipotle in adobo sauce.

Pico de gallo makes a perfect topping for borracho beans.

Drain beans in a colander. In a preheated soup pot, add oil, onions, bell peppers and garlic. Sprinkle with a generous amount of salt and pepper. Sauté over medium heat until onions become translucent and peppers soften. A little sticking is ok. Add Rotel tomatoes, chili powder, red pepper flakes, chipotle puree, bacon, salt and cilantro. Bring mixture to a boil adding a little water if necessary. Add beans and beer. Add additional water to cover beans by an inch or so. Bring beans to a boil. Lower heat and cover. Slow boil beans until tender. Additional water may need to be added. Adjust seasoning with salt if necessary.