Shiner Bock Beans
Recipe from Everyday with Rachael Ray
2 cups dried pinto beans
1 onion, chopped
4 cloves garlic, crushed
1 jalapeno chili, stemmed, seeded and finely chopped
2 bay leaves
1 12 oz. bottle Shiner Bock beer or other amber colored ale
2 tablespoons chopped chipotle chilies in adobo sauce
2 tablespoons sherry wine vinegar
1 cup coarsely chopped cilantro (I would probably use parsley or just a tad cilantro with mostly parsley since we don’t care for cilantro)
In a large pot cover beans with water to be covered 1 inch. Bring beans and water to a boil. Lower heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans. Return beans to the pot and add more water to cover beans with 1 inch of water. Add the onion, garlic, jalapeno, and bay leaves. Bring to a boil. Lower heat and simmer 1 hour, stirring occasionally.
Stir in the beer and simmer until the beans are tender and creamy, about 30 minutes. Discard bay leaves and stir in the chipotle chilies, vinegar and cilantro; season with salt and pepper.