1 lb. Casserole Pinto Beans
1 lg. onion, chopped
2 fresh tomatoes, diced
2 jalapeno peppers, chopped
¼ lb butter
1 can of beer
Salt and pepper to taste

Cooking Instructions

Cover 1 lb. Casserole Pinto Beans with water and soak overnight. Drain water, recover with water and cook slowly until done. Drain liquid, sauté 1 large onion, chopped, fresh tomatoes and jalapeno peppers (chopped, without seeds) in butter, salt and pepper to taste. Pour in beans and add one can of beer, simmer for 30 minutes.

by Christina Parades, Amarillo, Texas