A traditional Mexican bean soup, kicked up with serrano peppers and beer. This is a very forgiving recipe - add, subtract, substitute to your heart's content.
Lower heat to simmer, cover pan and cook about 2 hours.
06When the beans are light brown and soft, add salt, garlic and serrano peppers.
07In a skillet over medium-high heat, fry bacon pieces and onion until bacon is crisp. Add to beans.
08Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. (either peel the tomatoes first or skim off bits of peel as they float to the top during cooking.).
09Serve with flour or corn tortillas. Cornbread is great, too!
10*If you are too busy to babysit a pot of beans, after the overnight soak, simmer in your crock pot; 3 cups of beans for a large crock pot, 2 cups of beans for a smaller crock pot. Cooking time for pre-soaked beans = 5-6 hours on low heat.".