Preparation / Directions:
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.
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