Ingredients

12 slices lean bacon, coarsely chopped

5 cloves garlic, minced

2 green bell peppers, chopped

6 cups cooked pinto beans, rinsed

1 12-ounce beer, such as Tecate

2 cups water plus more as needed

1 teaspoon ground coriander

1 teaspoon ground ancho chile

2 teaspoons McCormick chili powder

1 teaspoon salt or more to taste

10 scallions, trimmed and sliced

Methods/steps

Set a heavy-bottomed 5 quart Dutch oven over medium heat, add the bacon to the pan and fry until slightly crisp, about 5 minutes. Add green peppers and garlic; mix well. Let cook for 2-3 minutes or until garlic is soft.

Add the cooked beans, beer and water. Bring to a boil, reduce the heat to a simmer and add the coriander, ancho chile, chili powder and salt. Add more water if necessary.

Simmer gently for 40-50 minutes to blend flavors.

Ladle into bowls and serve topped with a generous spoonful of sliced scallions.

ALL RECIPES ©ELIZABETH KARMEL 2020