I had some leftover BBQ brisket (I'm a big Texas style BBQ fan) that I needed to use up, so a batch of frijoles borrachos (drunken beans) was just the thing.

I cooked up some pinto beans until they were mostly soft, then in a separate pan fried up some onions, garlic, a few pickled jalapenos, some chili powder, ground Mexican oregano, salt, and ground cumin.

When the beans were done, and the veggies soft, I threw the veggies in with the beans, a beer (hence the borrachos part) and a bunch of chopped brisket. 

That cooked down until it was saucy but not soupy, and some chopped cilantro went in at the last minute.  Served with quesadillas, it was a bit hit.