Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chipotle peppers -- stemmed
   4                    jalapenos -- chopped
     1/2  cup           peppered tequila
   1      pound         dried pinto beans
  12      ounces        Mexican beer
   4      cloves        garlic -- minced
   1      teaspoon      cumin seeds
     1/2  pound         bacon, cut into 1 1/2 inch pieces
   1                    onion -- chopped
   2      cloves        garlic -- minced
   4      large         tomatoes -- chopped
                        salt to taste
   1      bunch         fresh cilantro

Preparation:

Rinse pintos and put in a pot along with beer and water to cover the beans by about 3 inches. Add chipotles, 4 cloves of minced garlic, and cumin seeds. Bring to a boil, reduce heat, and simmer for 1 1/2 hours, covered. Remove cover and salt to taste. Meanwhile, fry bacon until crisp. Drain and set aside, reserving 4 tablespoons of bacon grease. Wipe out pan and sauté onions and 2 cloves of garlic until translucent. Add tomatoes and jalapenos and simmer for 5 minutes, stirring constantly. Remove from heat and add to the beans, along with bacon and peppered tequila. Simmer on medium heat for 5-10 minutes. Salt to taste, and garnish with cilantro sprigs when served.