1. 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. 2. Remove from heat. 3. Heat the olive oil in a large heavy saucepan or skillet over medium high heat. 4. Saute the onions until lightly browned. 5. Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute. 6. Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes. 7. Move the hot beans to a nice ceramic dish and serve. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
