Here is one of my booze recipes:
8 oz. dry pinto beans
1/2 c. cube pork shoulder or extra bacon
4 thick slices of bacon, cut into 1/2 inch strips
1 small white onion, diced 1/4 inch
1 or 2 jalapenos, stemmed and sliced
1 or 2 tbsp. Tequila (I like Hornitos)
1/4 cup cilantro, chopped rough
Beans: Pick through and rinse the beans. Put them in a 4 quart pot and cover with about 5 cups water. Add the pork shoulder or extra bacon and bring to a boil. Then cover and simmer for about 2 hours until the beans are very tender. Keep the level of water about 1/2 inch above the beans. Stir occasionally.
Flavor: In a medium skillet, fry the bacon (or the remainder of what is not in the bean pot) until it is crisp. Remove the bacon with a slotted spoon, leaving behind the drippings. Pour off all but 2 tablespoons of fat. Return to heat and fry the onion and jalapenos. Scrape this into the cooked beans and season with salt, if needed. Simmer for about 30 more minutes to blend flavors.
Just before serving, pour in the tequila and stir in the cilantro. Serve with crumbled bacon on top.
Feel free to add tomatoes. You can also boil the beans with a chunk of beef jerky instead of the pork shoulder. Then shred the meat and put it back into the beans.
This is from a Rick Bayless book I got a long time ago. I think that I have modified it a little, though not much.