Drunken Pintos With Cilantro & Bacon (Frijoles Charros)

FOR THE BEANS

Step 1: Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan and add 5 cups water; remove any beans that float.

Step 2: Add the cubed pork (or extra chopped bacon) and bring to a boil. Reduce heat and gently simmer, partially covered, until tender, about 2 hours.

Step 3: Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.

FOR THE FLAVORINGS

Step 4: In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings. Pour off all the drippings except 2 Tablespoons.

Step 5: Return pan to medium heat. Add the onions and chiles and fry until deep golden brown, about 10 minutes.

Step 6: Scrape the onion mixture into the beans; taste and season with salt.

Step 7: Continue simmering, stirring occasionally, for 20 minutes to blend the flavors. If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.

Step 8: You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.

Step 9: Just before serving, stir in the tequila and cilantro. Serve in warm bowls topped with the crumbled bacon.