Borracho Drunk Beans
1 (16 ounce) bag black beans
1 large Spanish onion, chopped
4 cloves garlic, diced
1 or 2 hot chili peppers, diced
1 (16 ounce) can crushed tomatoes + 1/2 can water
1 tablespoon olive oil
1 1/2 tablespoons cumin
1 1/2 tablespoons paprika
1 1/2 tablespoons New Mexico hot chili powder
1 teaspoon basil
1 tablespoon kosher salt
1 (12 ounce) bottle beer
1. Soak beans overnight, drain and rinse thoroughly. In a larger stock pot, lightly saute the onion, garlic, and chili pepper(s) in the oil until the onion is translucent.
2. Add beans, tomatoes and water, and turn the heat up to high, then add the rest of the ingredients with the vegan beer being last. Cook on high until mixture boils, stirring frequently.
3. As soon as the mixture boils, reduce flame to allow a gentle boil. Cover the pot but leave the lid ajar, stirring frequently. Cook for 1 hour.
Is great served on a bed of rice. A word of caution, this is a very hot dish!