If you know your Spanish, you know that "borracho" means "drunk." You don't have to be drunk to make borracho beans or to enjoy em, but a beer or two does go well with them nonetheless...
4 strips bacon 2 minced onions 4 tbsp minced garlic 5-7 serrano peppers, chopped (according to taste 1 small can Ro-Tel diced tomatoes and chiles 16 oz pinto beans, rinsed, sorted, and soaked overnight 1 can of whole stewed tomatoes (optional) dash of cumin cayenne to taste 2 beers minimum lime cilantro, chopped
Fry the bacon in the bottom of a heavy pan. Once the bacon is getting crispy, add in the onions, garlic and serranos. Sautee 'em until the onions are translucent. Squeeze in the juice of one lime, and add cayenne and cumin to onions and bacon. Don't drain the bacon grease!!
Dump in the Ro-Tel, pintos, stewed tomatoes and 2 beers (don't drain the tomatoes first). As the beans cook down, keep adding more beer instead of water. Simmer over low heat 3-4 hours until beans are soft and starting to break down.
This is also an excellent crock pot dish. As with most bean dishes, it ages well in the fridge or freezer.