Main Ingredients: 2 cans flat beer, 1 can Rotel, 1 lb bacon, 32oz Pintos, 1 pablano, 1 lg yellow onion, & 1 lemon.
Pull together your chosen seasoning...
Pop the tops first so your beer will be flat.
Fill pot half full with hot water - salt to taste - set on high burner - bring to boil - add dry beans - turn off heat - steep for 1 hour - then strain & dump back into rinsed pot.
Cut 1 lb of bacon in thirds - halve each third - cut each halve in two lengthwise - cut into squares - add to pan on med low to render - bump heat when all bacon is in the pan - set aside crisp bacon.
Once your beans have steeped in your boiled water for an hour, been strained, and returned to a rinsed pot, add your rendered bacon.
Pour off the bacon grease for later use. Deglaze the pan with beer and add the liquid to your bean pot.
You'll need 1 large yellow onion - cut off ends & peel skin - cut in half - cut each half into 3 or 4 strips lengthwise - then into squares - all flavor additives should be no larger than a bean.
Add enough bacon grease to your pan to coat it - set on med heat - add onion.
Salt all onion - once onion turns golden add garlic powder and BBQ season all over onion. This will be your seasoning base. You'll adjust later.
Add 10 ounce can of Rotel to pot.
Once onions are golden pull from heat.
Add to your pot of beans.
Deglaze the pan with beer and add the liquid to your bean pot.
Any leftover beer may be poured into your pot.
Top off pot with hot water - you should cover the beans with an inch & a half of water.
The beer suds will clear & the beans will swell. Bring the pot to a rolling boil & then lower the temp to simmer/low. Your beans will cook from 4 to 5 hours.
This is a photo from my last batch... I got busy. Anyway, at the four hour mark, add 1/4 cup brown sugar, adjust salt/spice to taste & add lemon juice. If you like add pico & pablano OR jalapeño.