Ingredients:
1 lb dried pinto beans, picked through and soaked overnight
3 1/2 quarts water
1/3 cup olive oil
2 medium onions, finely chopped
4 roma tomatoes, cored, seeded, and finely chopped
4 serrano chilies, stemmed, seeded, and finely chopped ( use to taste-or sub jalapenos, anaheims, or 1 to 2 4-oz. cans green chiles)
2 stalks celery, finely chopped
1 large carrots, finely chopped (optional)
1 bunch cilantro, leaves only, finely chopped
2 teaspoons coarse salt ( I use red salt)
1 (12 ounce) bottles dark beer ( you may use nonalcoholic beer if desired)
Directions:
Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
Remove from heat.
Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
Saute the onions until lightly browned.
Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
Move the hot beans to a nice ceramic dish and serve. Enjoy!
Servings: 8
Time preparation: 20 min.
Time total: 110 min.