sister in law, Marilyn Bauchat who is a GREAT cook!
- 2 # dried
pinto beans – soak 24 hours
- 1 bottle
beer (Mexican if available, but others work ok, too)
- 1-28 ounce
can jalapeno slices
- 3-16 oz.
cans diced tomatoes
- 2 teaspoons
- 3 chopped
- 1 bulb
garlic (yes, the whole bulb, not just one clove)
brown sugar (can start with 1/2 cup to see if that is enough)
soaked beans, put in a large crockpot. Cover beans with water
to the top of beans. Add everything else. Cook on high at
least overnight or 10-12 hours until soft.
Note: 28 ounces
of jalapeno peppers make this pretty spicy. Try 14 ounces
to start when making the first time unless you know your
crowd loves spicy food.
Make a day
ahead for enhanced flavors.
Serve with whole wheat tortillas and fajitas.