Adapted from a recipe from this recipe Smitten Kitchen.

Ingredients 

• 1 T olive oil
• 1 medium onion, chopped small
• 1-2 jalepeno peppers, finely chopped
• 5 cloves, garlic, minced
• 2 T chili powder
• 2 t ground cumin
• 1 t dried oregano
• 1.5 t salt
• 1 12oz bottle of beer
• 1 28-oz can fire-roasted crushed tomatoes
• 1.5 c mixed dried beans – I like Rancho Gordo Santa Maria Pinquito, Ayocote Negro,  and organic red kidney beans
• 2 cups vegetable broth

The Method:

1. Pressure cook the beans in 4 cups of water
2. Heat 1 T of canola oil in a dutch oven.  Add onion and salt and cook until translucent (~5 mins).  Add jalapeno peppers and cook for 5 more mins.  Add garlic, chili powder, cumin, oregano and salt and cook for 2 minutes, until deeply fragrant.  Add beer and boil until reduced by half or until it has disappeared.
3. Add tomatoes, dried beans, cooking liquid from the pressure cooker. Bring mixture to a full boil and boil for one minute, then reduce heat to a very low, gentle simmer, place a lid on your pot, and cook for 2 1/2 to 3 hours, until the beans are tender, stirring occasionally.  Stir every 10 mins or so and add broth if the mixture gets dry.