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MEXICAN PINTO BEANSIngredients:1 lb. dry pinto beans6 cloves of garlic1 lb. bacon2 lbs. Colby-Jack cheese2-1/2 lbs. port steak1 bottle 7 oz. La Victoria green taco sauce1/2 lb. sour cream3 oz. jalapeno peppers4 tsp. salt4 tsp. pepperone-sixteenth oz. tortilla chips1 pkg. flour tortillasMethod:Soak pinto beans in water overnight. Drain water and refill with water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry bacon up, then crumble and put into the bacon grease, and also add cut-up garlic cloves; then add beans WITHOUT any bean juice and fry 10 minutes and keep stirring. Also add 2 tsp. salt and pepper. Then take a potato masher and smash beans up and add 1/4 cup of bean juice; cover and simmer on low for 20 minutes. Put 1/3 of fried beans aside and the rest in a dish and top with 1/2 lb. cheese.MEAT: Cut port meat into small pieces and put into frypan with 2 cloves garlic and 1-1/2 cups water, also 2 tsp. salt and pepper and simmer for 40 minutes or until all water is gone. Then add the green taco sauce and simmer 10 more minutes. Warm tortillas up and add meat, beans, cheese and sour cream; then rollup into a burrito, serve with chips with jalapeno and cheese and also a side of beans with cheese.