Drunken Pinto Beans

I made this for the family during the Super Bowl along with tacos. They were a huge hit; everyone was fighting over them! The first time I made them I used fresh serrano chiles instead of jarred jalapenos, but both ways tasted wonderful. Using the jarred jalapenos, makes this an even faster and easy side dish. You can really control the heat in this too by adding as many jalapenos as you like or not taking the seeds out of the serrano.

This is just a simply delicious and flavorful side. It takes about 20 minutes in total. The addition of water adds body to the over all texture of the dish. The water also helps to get all the yummy caramelized bits from the bottom of the pan. If you don't like tequila, no fears the end product is not like drinking or smelling tequila. I love tequila in any form, so it is not a problem for me!

Serves 4
Adapted from Ricky Bayless
Ingredients:
8 slices of bacon, cut into 1/4 inch pieces
1 small white onion, chopped
1/4 cup canned jalapeno slices chopped or 1-2 serrano chiles sliced
1/2 teaspoon oregano
2 garlic cloves, minced
2x 16 ounce cans pinto beans
1/2 cup water
1-2 tablespoons tequila
Instructions:

1. In a medium sized skillet, fry the bacon, until crisp, about 10 minutes.With a slotted spoon, remove the bacon, leaving 2 tablespoons of the drippings. Over medium heat, fry the onion, jalapenos and oregano until deep golden brown, about 10 minutes. In the last 2 minutes of frying, add the minced garlic. 
2. Add the beans into the skillet and 1/2 cup water. Simmer over low heat until most all the liquid is evaporated and the beans are heated through. Remove from heat and season with salt and stir in the tequila. Serve in bowls topped with the crumbled bacon.