Mexican Beans N Beer

• 2 teaspoons vegetable oil
• 1 12 cups chopped onions
• 5 garlic cloves, minced
• 14 cup all-purpose flour
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons sugar
• 1 teaspoon ground coriander
• 1 (14 1/2 ounce) can chopped tomatoes, drained, but reserve liquid
• 4 cups cooked pinto beans (about 1lb can will work, drained)
• 1 (12 ounce) cancan light beer

1. Heat oil in a medium nonstick skillet.
2. Add onion and garlic.
3. Cook, stirring frequently, until onion begins to brown.
4. Preheat onion to 375.
5. Lightly oil a 2 1/2 quart casserole or spray with nonstick cooking spray.
6. In a small bowl, combine flour, cumin, chili powder, sugar and coriander.
7. Gradually add reserved tomato liquid, stirring constantly to prevent lumps.
8. In prepared casserole, combine onion, flour mixture, tomatoes, beans, and beer.
9. Mix well.
10. Bake, uncovered, 1 hour.

vegetable oil, onions, garlic, flour, ground cumin, chili powder, sugar, ground coriander, tomatoes, pinto beans, light beer

Taken from www.food.com/recipe/mexican-beans-n-beer-399290 (may not work)