2 Cups dried pinto beans, or 4 (14.5-oz) cans of pinto beans
2 cups water 
12-oz. bottle of beer (try a dark Mexican beer like Negro Modelo) 
1 ham hock or 1/2 pound ham
1 large onion, cut into large pieces
1 large bell pepper, cut into large pieces
2 cloves garlic, peeled and minced
Salt and Pepper to taste

If you're using dried beans, the day before you want to serve them, rinse the beans and remove any debris or stones.  Place them in a large pot and add enough water to cover the beans by about 2 inches.  Soak the beans overnight.  
The next day, drain the beans and place them back in the pot.  Add the 2 cups water, the beer and the ham.  Cover and bring the pot to a boil, then reduce heat to low simmer, covered, 2 to 3 hours.  Stir occasionally and, toward the end of cooking, check to see if you need to add water, until the beans are tender.   (If you're using canned beans, omit the 2 cups water; just put the beans with their liquid in the pot with the beer and the ham and bring them to a simmer.)
Add the onion, bell pepper and garlic and simmer, covered, for another 30 minutes.  Stir in salt and pepper to taste.  Serve the beans with their broth in small bowls. 

 

Source: Texas Ethnic Cuisine