Frijoles Borracho (Drunken Beans)

1# dried pinto beans
5 cloves garlic, sliced
1 large onion, coarsely chopped
3 jalapenos, seeded and finely diced
1 smoked ham hock
1 tsp salt
1 tsp pepper
1 tsp cumin
2 cans beer
Cilantro (for garnish)
Queso Fresco (for garnish)

Put beans into a large bowl and cover with water 1" over the top of the beans. Let soak overnight.

Drain beans and discard water. Add all ingredients (except garnishes) to a crock pot and mix well. Cook on high for 3 hours, then low for 7 hours, or until beans are tender. Retrieve ham hock and remove meat from bones. Discard bones and return meat to the crock-pot. Serve beans in bowls and garnish with chopped cilantro and crumbled Queso Fresco.