A flavorful and hearty dish of pinto beans simmered with beer and spices, perfect as a side or main dish.
Rinse and soak the pinto beans in water overnight.
Soaking the beans overnight reduces cooking time and improves digestibility.
Drain the soaked beans and place them in a large pot.
Ensure all water is drained to avoid diluting the flavors.
Add the chicken broth, beer, and enough water to cover the beans by an inch.
Use warm liquids to speed up the cooking process.
Bring the mixture to a boil, then reduce the heat and simmer for 2 hours.
Stir occasionally to prevent sticking.
Add the garlic, onion, jalapeños, chili powder, cumin, black pepper, and salt.
Adjust the spice level to your preference by adding more or fewer jalapeños.
Simmer for another 30 minutes until the beans are tender.
Taste and adjust seasoning as needed.
Stir in the diced tomatoes and fresh cilantro.
Add the cilantro just before serving to retain its fresh flavor.
Serve the beans warm as a side dish or main course.
Garnish with additional cilantro or a squeeze of lime for extra freshness.
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