1-First, rinse and sort 16 oz of dried pinto beans to remove any debris, then soak them in cold water for at least 12 hours to make them easier to cook. Once soaked, drain the beans and set them aside for the next step. This soaking process not only speeds up cooking but also helps with digestion, which is great for families dealing with everyday mealtime challenges.

2-Next, in a large pot over medium heat, cook the diced bacon until it’s lightly browned and the fat is rendered, taking about 5-7 minutes. This step adds a smoky depth that makes the dish irresistible. Then, add the onion and jalapeño to the pot and sauté until softened, about 5 minutes, stirring often before tossing in the garlic for another minute to bring out its aroma.

3-Pour in the dark lager beer, scraping up any browned bits from the pot to enhance the flavors.

4-Stir in the soaked beans, chicken broth, brown sugar, molasses, oregano, chili powder, cumin, and salt, then bring everything to a boil.

5-Reduce the heat, partially cover the pot, and let it simmer gently for 2½ hours until the beans are tender and the liquid has mostly absorbed. Stir occasionally and add more broth if needed to keep it from drying out.

6-Just before serving, mix in the lime juice and minced cilantro for a fresh finish.

7-Ladle the hot drunken beans into bowls and add optional sides like tortilla chips for extra fun.