Semi-Homemade Borracho Beans - cooking recipe

Ingredients

2 (16 ounce) cans pinto beans (undrained)
1 (10 ounce) can Ro-Tel tomatoes (undrained)
1 (4 ounce) can diced green chilies (undrained)
1/2 cup chopped frozen onion (or saute 1/2 cup diced onion in a little oil until soft)
1 teaspoon minced fresh garlic (or use garlic powder to taste)
1 (12 ounce) bottle mexican beer (don't substitute. If you like your beans a little thicker use only half the bottle)
1/3 cup bacon bits
1/4 cup fresh cilantro leaves, finely chopped
1 fresh lime, sliced into wedges (optional)

Preparation

In a medium pot, over medium-high heat, combine all of the ingredients except the cilantro leaves and lime wedges.
Bring to a boil, reduce heat to medium-low and simmer about 20 minutes.
Stir in cilantro and serve with lime wedges.
NOTE: I serve mine in individual bowls topped with some shredded Monterey Jack cheese-Yum!).