Borracho Beans

Put the beans in a bowl and add water until the beans are fully submerged. Add an extra inch or two because the beans will soak up some water. Cover with plastic wrap and soak the beans for 4 to 8 hours or overnight. Drain and transfer them to a 3 gallon pot on the stove. Add water to the pot and submerge the beans an inch or two beneath the surface. Bring to a boil then reduce the heat and simmer, uncovered, for 2 hours.

After an hour and a half of the beans simmering, begin cooking the bacon, red onion, and garlic. Cook the bacon in a saute pan on medium-high heat until crispy, about 15 minutes. Add the onion and garlic and saute until the onion is slightly soft and garlic is browned, about 15 minutes. Transfer the bacon, garlic and onion mix to the beans.

Next, add the beers, cilantro and grape tomatoes to the beans. Check to make sure the liquid is 1 to 2 inches above the beans. If not, add more water. Bring the pot to a hard boil, then reduce the heat to a low simmer for an hour. Add salt and pepper to taste. Serve the beans and liquid with any type of Latin dish.