In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at a simmer for 1 1/2
hours or until beans are just tender. (Check beans from 30 minutes on to get them at the right place, The cooking time depends on many factors including how long you soaked the beans for)
While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the
Pepper and cook another 5 minutes. Add the tomatoes with
their juice and the beer. Simmer for half an hour.
In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving the liquid,
and add the beans to the meat/tomato mixture. Salt to taste and let
the mixture simmer for about 1 hour. If it is too dry, add some of
the bean liquid.
I soaked the beans for almost 24 hours, and that might have made the initial cooking time for the beans off: it took the beans to almost be overcooked in 1 hour. So dont follow the time but check the beans
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|Serving Size: 1 Serving (403g)|
|Recipe Makes: 8|
|Calories from Fat: 323 (64%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 94.6mg||29 %|
|Sodium 206.3mg||7 %|
|Potassium 1045mg||28 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 14.1g|
|Protein 24.8g||35 %|
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Calories per serving: 501
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