West Texas Baked Beans
In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.Advertisement
In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.
Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.
Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.
If you don't have time to soak the beans overnight, place them in a large pot and cover with 2 inches of water. Bring to a boil, cover, and turn off heat. Let stand 1 hour. Drain and proceed to Step 2.