I recently made some adjustment to the original recipe that, I think, resulted in better flavor - and decreased the cost of the meal. The primary adjustment is to remove the beer. I'm sure that some food chemist can tell me why less flavor in yields more flavor out but I don't know why. Obviously there were dueling flavors that cancelled each the other.
Also known as Ranch Style Beans or Texas Style Pinto Beans, among other things, they can be cooked in a large crock pot or in a dutch oven on the stove, in the oven, over the coals, or on the smoker. If you cook them in an earthenware pot over live coals like they do in Mexico and New Mexico, then you can call them Frijoles de Olla (beans of the pot). If you are reading this you probably already know all of the cool hot things you can do with these beans but they are probably at their best served with smoked brisket, sausage and ribs; cole slaw, fresh raw jalapeños, sliced onion, cornbread, and Shiner Bock.