INGREDIENTS
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1 pound pinto beans, soaked overnight and drained
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1 medium onion, diced
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2 large poblano peppers, roasted and peeled
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4 serrano peppers, thinly sliced with seeds
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2 ripe tomatoes, cored, med. dice
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Salt and pepper
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2 to 3 tablespoons olive oil
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1/2 teaspoon minced garlic
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1 to 2 quarts chicken stock or water
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2 cups dark beer