4 pounds pintos
2 medium onions — minced
1 medium head (cluster) garlic — minced
1 pound bacon, cooked & drained — diced small
3 ounces Worcestershire sauce
8 to 10 ounces Shiner Bock beer
2 medium jalapenos — seeded and minced
4 tablespoons chili powder
1 tablespoon cumin
3 tablespoons molasses
salt to taste
Soak beans overnight. Cook until tender and drain. Simmer remaining ingredients until onions are clear, about 15-20 minutes, over medium heat in a saucepan. Add cooked beans and simmer 20-30 minutes. Salt to taste. This makes a big pot of beans. Recipe can be halved or quartered.