Back Burner Borracho Beans

I'm not yet fully acclimatized to Texas. I made these beans, and they were too spicy for me without copious amounts of sour cream, rice, and cheese. On the other hand, the Africans, the Texans, and the Cajun at the table all thought they were wonderful.

Back Burner Borracho Beans

In 5-1/2 quart Aldi knock-off of a Le Creuset dutch oven (because the slow cooker is full of barbacoa beef), combine:

3-4 cans pinto beans. (or make 2 pounds from scratch if you want. Me, I didn't plan this dish 18 hours in advance, so cans.)
1 Tbsp minced garlic
1 Modelo beer
2 cans Rotel, drained (diced tomatoes with green chiles)
1 Tbsp smoked hot paprika (use chipotle powder if you have it; I couldn't find mine)
2 tsp dried oregano
1 onion, diced
1/2 cup cooked bacon crumbles (because it was in fridge, and easier than cooking bacon or buying salt pork)
1 tsp smoked mesquite salt
1 tsp Worcestershire sauce
1 cup cilantro, chopped
1 Tbsp apple cider vinegar*
salt to taste**
Water to cover (don't add if using slow cooker)

*If everyone who eats the dish loves cilantro, leave this out. Cilantro's alkaline nature lends to the soapy taste. Chemically speaking, adding acid to alkaline makes a water and a salt, and thus vastly reduces the soapy nature of cilantro, while leaving some of the flavour.
**given you're using canned stuff, if you don't drain 'em, you'll have too much salt. If you do drain 'em, it's probably just right... but check.

Simmer on the back burner for at least an hour, stirring and scraping the bottom occasionally so it doesn't burn to the bottom. This lets the flavours meld - the longer you simmer, the better it gets.

True Texans would throw chilpotles in adobo sauce and fresh jalepenos in there. Me, no.