Note: These are the best Pinto Beans I have ever eaten. Thanks to my friend Joe for sharing his recipe with me. I'm celebrating the first cool front in San Antonio by putting up this recipe. This is the first in a new category of Friends' Favorites - more to follow.

JOE LEARD'S FRIJOLES BORACHOS

Soak 4 lbs of pinto beans overnight in 4 cans of Lone Star beer and 12 cups of water.

Next day allow a total of 6-7 hours for cooking.

Bring the beans to boil in the water in which they were soaked.

Simmer for 30 minutes.

ADD 3 Tbl Salt

3 Tbl Coarse Ground Pepper

Stir & simmer for 1 hour

ADD 12 Slices Thick Bacon (chopped)

Stir & simmer for 1 hour

ADD 2 Buds Garlic (dice cloves)

Stir & simmer for 1 hour

ADD 2 Large Onions (diced)

2-4 Jalepenos (minced)

1 & 1/2 Cups Dark Brown Sugar

Stir & simmer for 1 hour

ADD 8-10 Roma Tomatoes (cut)

Stir & simmer for 1 hour

ADD 1 Bunch Cilantro (top chopped)

Stir & simmer for 1 hour

Note: Add water as needed and stir frequently. And enjoy!

Peace and love, Joe