-- Recipe via Meal-Master (tm) v8.x    [from Now You're Cooking!]
 
       Title: Doneraki’s Charro Beans                                     
  Categories: mexican, soups
       Yield: 1              
 
       1 lb dried pinto beans
  6 to 7    bacon; chopped
       1    garlic; chopped, to taste
       4 md tomatoes; chopped
       2 md onions; chopped
       1 md green bell pepper; chopped
       1    salt; to taste
     1/2 bn cilantro (fresh); chopped
       1    beer
       1    jalapeno peppers; chopped , 
            -to taste
 
   Rinse and pick over beans. Boil in a large pot of water until tender, but
   still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour
   before beans are done, heat bacon in a large skillet over medium heat. Add
   garlic, tomatoes, onions and bell pepper and continue cooking until bacon is
   crisp.
    
   Stir bacon mixture into beans and season with salt. Before serving, stir
   in cilantro. Mixture should be soupy, but beans should not be mushy.   
    
   Some cooks like to add a 12-ounce beer (such as Tecate) and seeded,    
   chopped jalapenos with the bacon mixture.                              
    
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