Cut bacon into 1 inch pieces.

Cook bacon in a large pot until brown and crisp.

Remove bacon and drain on paper towels, reserving bacon.

Discard bacon drippings from the pot.

Return cooked bacon to the pot.

Add dry pinto beans, chopped onions, minced garlic, and water to the pot.

Bring the mixture to a boil.

Boil for 15 minutes.

Add ground cumin, ground coriander, sugar, chili powder, chopped jalapeno, and dark beer to the pot.

Reduce heat and simmer, partially covered, for 1 hour.

Add chopped plum tomatoes, partially cover, and continue simmering for an additional 45 minutes.

Uncover the pot and continue simmering until beans are tender and the mixture is thick, approximately 20 minutes.

Stir in the chopped cilantro.

Season with salt and pepper to taste.

Serve hot.