Meaty pinto beans cooked with beer, bacon, chiles, and spices all in the slow cooker.
Rinse the beans. Rinse pinto beans and pick through them removing any rocks.
Place beans in the crock pot. Place beans in the slow cooker. Add beer and water.
Crisp bacon. Meanwhile, cook bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
Sauté vegetables in bacon grease. In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes. Add jalapeños and cook another 5 minutes.
Add garlic and spices to toast. Add garlic, cumin, chili powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.
Combine and cook everything in slow cooker. Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
Season with salt and serve. Add about 1 tablespoon of salt, taste and add more to your liking. Sprinkle with cilantro and scallions and serve.
Keywords: borracho beans