Texas pinto beans

Two pounds dried pinto beans
One pound bacon
Two diced yellow onions
Four or five cloves of garlic, press with the heel of your hand under the flat side of a knife blade to crack open
Half a dozen jalapenos, or as many as you want
Coarsely chopped cilantro
Fresh cracked black pepper
A dash of cumin
One 12oz bottle Dos Equis amber beer, or Shiner bock

And AFTER the beans are cooked, salt to taste.

Say again, don't add salt until just before serving.

Sort and rinse the beans, then leave to soak over night in cold water.  The next day, drain and rinse the beans and let them soak some more until they go into the pot.  Cut the bacon one inch pieces and fry  being sure to break all the pieces apart until kinda halfway golden/halfway translucent, then drain.  Put everything except salt into a large pot and add enough cold water to cover the beans with about an inch deep.  Cover, bring to a boil on medium-low heat then reduce to a slow simmer stirring periodically and adding water as needed until the beans are tender.

Don't add salt until just before serving.  Beans are best if refrigerated overnight, reheated, and salt is added just before serving.   

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