mexican, beans, pork
8 each bacon; slices, cut up
2 each jalapeno chiles; *
2 each cloves garlic; finely chopped
1 cup onion; chopped, 1 lg.
1/4 cup beer; any brand
1 tablespoon vinegar
1 single red chiles; ground, to taste
32 oz pinto beans; drained, 2 cn
6 oz tomato paste; 1 cn
* Jalapeno Chiles should be seeded and chopped. Heat the oven to 375 degrees F. Cook the bacon in a 10-inch skillet until crisp then stir in the jalapeno chiles, garlic and onion. Cook and stir until the onion is tender then drain the excess fat. Mix the bacon mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered, stirring once, until the beans are hot and bubbly, about 45 minutes.