West Texas Baked Beans
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INGREDIENTS 6 cups pinto beans (2-1/2 pounds)
1 pound bacon
2 onions, cut into 1/4-inch dice
4 teaspoons chili powder
4 cloves garlic, minced
1-1/4 cups firmly packed light-brown sugar
2 (12-ounce) bottles dark beer
Salt and freshly ground pepperIn stockpot or Dutch oven, cover beans with 6 inches of cold water. Soak overnight.
In skillet, cook bacon over medium heat until crisp. Remove bacon; set aside.
Pour off all but 3 tablespoons fat. Add onions, chili powder, and garlic; sauté, stirring, until onions are soft - about 5 minutes.
Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, brown sugar, and beer. Cook, covered, over medium-high heat (or on grill); stir occasionally, until beans are soft and liquid is almost absorbed - about 2-1/2 hours. Adjust seasonings to taste.
Serves 14