Serves 2–4

• 2 cups cooked heirloom beans such as Pinto, Rio Zape, or Eye of the Goat
• 1/2 bottle beer
• 1 piece bacon
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 3 whole serrano peppers, minced
• 1/2 pound mushrooms, sliced
• Limes

1. Warm the cooked beans over medium-low heat. Stir in the beer. The beans should be somewhat soupy. Add more beer if too thick; or turn up the flame and cook off excess liquid if too thin.
2. Cook bacon in an ungreased frying pan over medium-low heat until fat is mostly rendered. Remove bacon and excess fat, leaving about a tablespoon. Add onion, garlic and chiles and sauté until soft, then add mushrooms. Cook until soft. Chop bacon and add to mixture.
3. Add mushroom/bacon mix to the pot of beans. Mix thoroughly and cook for another 10 minutes. Test for seasoning.
   Serve with a lime wedge.

Basic Instructions for Cooking Beans in The Rancho Gordo Manner