The classic bean for this dish is Pinto, but any medium bean would work great. This version is inspired by a friend in Pátzcuaro, in the heart of Michoacán, who likes to cook a piece of bacon, remove it, and use the fat to fry onions and garlic, making the vegetables and bacon fat the basis for seasoning her beans. At the end, she crumbles queso fresco over each dish, along with chopped bits of the original bacon. 

These would be heaven with fresh tortillas and fried eggs for breakfast.

• 4 bacon slices
  
• 1/2 of a white onion, chopped, plus more for garnish
  
• 1 to 2 serrano chiles, minced
  
• 1 garlic clove, minced
  
• 1 sweet red pepper, roasted, peeled, and chopped
  
• 4 to 6 cups cooked Rancho Gordo medium heirloom beans, such as Flor de Junio or Pinto, in their broth
  
• 1/2 to 1 cup beer or stock
  
• Salt to taste
  
• Lime wedges for serving

Serves 4 to 6

1. In a pot over medium-low heat, cook the bacon until the fat has rendered. Remove the bacon from the pan and chop it into small pieces; set aside.
   
2. Add the onion and chiles to the bacon fat; cook until soft and fragrant. Stir in the garlic and roasted red bell pepper.
   
3. Add the beans and beer to the pot. Simmer to allow the flavors to mingle and the beer to evaporate, 15 to 20 minutes. If more liquid is needed, add stock or water.
4. Taste and add salt if needed. Divide among bowls and top with the reserved crumbled bacon and onion. Serve with lime wedges.