South Texas Borracho Beans

Place pinto beans into a large container and cover with several inches of cool water.

Soak beans 8 hours to overnight.

Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes.

Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings.

Chop the bacon.

Drain and rinse pinto beans; transfer to a large pot.

Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low.

Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeño pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.