2 tablespoons vegetable oil
1 large onion, diced
2 garlic cloves, minced
1/2 jalapeno, seeded and minced
12 cups warm water
1 1/2 tablespoon brown sugar
3 1/2 cups pinto beans
3 tablespoons Jack Daniels Whiskey
1/2 teaspoon ground pepper
1 teaspoon salt
In large pot, or dutch oven, warm oil over medium heat. Add onion, garlic, and jalapeno. Cook for a couple of minutes, until onions start to turn translucent and garlic becomes fragrant.
Add remaining ingredients. Turn heat up to high and bring to a hard boil. Boil for 2 minutes. Turn heat down to about medium-low. You just want the mixture to lightly simmer. Cover and cook for 2 to 3 hours, checking and stirring beans about every 30 minutes to an hour. (Depending on your altitude and the beans, you may have to add water during cooking process.)
When beans have cooked, uncover and turn off the heat. Let cool for about 5 minutes. Add cooled beans to a food processor and process until mixture is almost smooth, but still has small bean particles remaining. Serve immediately or store in an air tight container in the refrigerator.