To make Kiki’s borracho beans, a Mexican drunken-bean dish, wash 1 pound of dried pinto beans, and soak them in water overnight to soften them. Drain the beans, and add 2 quarts of chicken stock and enough water to submerge the beans by 2 inches. Add 1 tablespoon of salt and 1/2 tablespoon of freshly ground black pepper.
Cover the pot, and bring the stock and water to a boil. Reduce the heat to medium-low to allow the liquids to simmer, covered, for another 1 1/2 hours. Occasionally uncover the pot and stir the beans to prevent scorching along the bottom.
Uncover the pot, and stir in one 12-ounce can or bottle of dark beer, two 14.5-ounce cans of chopped stewed tomatoes and 1/4 cup of pickled jalapeno peppers. Dice 1 white onion, peel and chop 6 cloves of garlic, and add these to the pot. Mix in 1 1/2 tablespoons of dried oregano and 1 1/2 cups of chopped fresh cilantro.
Allow the beans to cook for an additional hour or until the beans are tender. Use a potato masher to break up some of the beans until the cooking liquid is thick. Add salt and ground black pepper to taste before serving.