Borracho beans

A really good dish to add to any Mexican feast.
Adapted from All Recipes
1 lbs washed pinto beans
2 tsp salt
1 onion diced
3 cloves garlic, chopped
3 bay leaves
1 tsp dried oregano
2 quarts chicken stock
12 oz dark beer, preferred Modelo Negra
1 can tomatoes and jalapeno peppers (12-14.5 oz can)

Soak beans overnight, covered with water.
Stovetop version-
Drain and put back in a pot.
Add chicken stock and season with salt and pepper.
Bring to a boil, reduce heat to medium low, cover and cook 1 1/2 hours, stirring occasionally.
Add beer, tomatoes, onion, garlic, bay leaves and oregano and cook uncovered for 1 hour or until beans are tender.

Crockpot version-
Combine all ingredients in a crockpot and bring to a boil over high heat.
Reduce to low and cook until tender 4-6 hours total.

Mash beans if desired, to thicken the beans.