Drunken Pinto Beans

• 1 lb dried pinto bean, 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 carrot, finely chopped (optional)
• 1 bunch cilantro, leaves only, finely chopped
• 2 teaspoons coarse salt (I use red salt)
• 1 (12 ounce) bottle dark beer (you may use nonalcoholic beer if desired)

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!

pinto bean, water, olive oil, onions, roma tomatoes, serrano chilies, stalks celery, carrot, cilantro, coarse salt, nonalcoholic

Taken from www.food.com/recipe/drunken-pinto-beans-181093 (may not work)