Step 1

Preparation

Step 2

In a dutch over cook the bacon, onion and garlic. The bacon does not have to be completely cooked through but should not be limp. Turn off heat. Remove bacon and let it cool enough to handle. Keep the onion and garlic in the pan.

Step 3

Coarsely chopped the bacon and return to pan. Add the beans. Cover with water (one inch above) the beans.

Step 4

Gently simmer, uncovered over medium low heat. Stir occasionally. Keep the beans covered with water.

Step 5

After one hour add the beer, the green chili, the hot sauce, and the salt.

Step 6

Cook for an hour longer and check the beans. They should be soft but not mushy. The beans can cook for another half hour if necessary. Check for taste. Add salt or hot sauce if needed. Remove from heat. The heat from the pot and the beans will keep them warm for a half hour or longer. Reheat if needed. Can be made a day ahead.

Step 7

Leftovers can be mashed in a food processor and transformed into a bean dip.