Start by rinsing the dried pinto beans under cold water. Soaking helps soften them and reduces cooking time.

In a large pot, combine the soaked beans and 4 cups of water. Bring to a boil, then reduce to a simmer and cover, cooking for about 45 minutes to 1 hour until tender.

In another pan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic, jalapeño, cumin, and chili powder to the onions. Sauté for another 2 minutes until fragrant.

Once the beans are tender, stir in the sautéed mixture and beer.

Let the mixture simmer uncovered for about 10-15 minutes, stirring occasionally and seasoning with salt and pepper to taste.

Once ready, remove from heat and sprinkle with fresh cilantro.

Serve your Frijoles Borrachos warm, either on their own or alongside your favorite dishes.