• Soak the beans. Place the beans in a mesh strainer and rinse them well. Remove any discolored or broken beans and any rocks that may have made their way into the bag. Place the beans in a large mixing bowl or container and cover with at least 3 inches of cold water. Stir in 1 tablespoon of kosher salt until dissolved. Soak 8 hours or overnight at room temperature.
• Cook the bacon. Add the diced bacon to a large dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is crispy and the fat has been rendered.
• Saute the aromatics. Increase the heat on the pot to medium and add the onion and diced jalapeño. Cook for 2-3 minutes until the onion is starting to soften. Add the minced garlic, chile powder, cumin, and oregano and cook for 1 minute more.
• Simmer the beans. Drain and rinse the soaked beans and add them to the pot with the beer, chicken stock or water, bay leaves, and bouillon. Season with salt and pepper and cover. Simmer on medium-low heat for 90 minutes, then remove the lid, and simmer for 30 more minutes, until thick. Be sure to stir occasionally to keep the beans from sticking.
• Mix the pico de gallo. If you're making homemade pico de gallo, mix all the ingredients together in a small mixing bowl and stir well. Make at least 1 hour before using.
• Finish the beans. Once the beans are creamy and tender, season to taste with any additional salt and pepper. Discard the bay leaves. Stir in 1 cup of the pico de gallo. Transfer the borracho beans to a serving bowl and top with additional pico de gallo and chopped cilantro.

Making this Recipe with Canned Beans

• Start with four (15 oz) cans of pinto beans. Drain and rinse the beans in a colander or mesh strainer. 

  Add the beans to the pot, but only add 12 oz of beer and 2 cups of broth. Cover the beans and simmer for 20 minutes, then uncover and simmer for 20 minutes. 

  The beans will likely be thinner than their dried counterpart, so I recommend mashing them just a bit to get a thicker texture. 

Storage Instructions

• To store and reheat: If you have leftover beans, let them cool to room temperature before storing in an airtight container in the fridge for up to a week. When ready to eat, add them to a small saucepan and bring them to a gentle simmer. If they're thick, add a little broth or water to thin them out to your desired consistency. 

  They'll also freeze well for up to 6 months. If I'm planning to freeze some of these beans, I refrain from adding the fresh pico de gallo to the portion that I'm freezing. I find that the fresh tomatoes don't hold up well to freezing.