Instructions:

Yield: 2 cups

3/4 cup Pinto beans, dried
1 tsp Salt
3 ea Arbol chiles, with seeds
3 ea Pasilla chiles, seeded
2 ea Jalapeno chiles, for garnish
2 ea Chipotle chiles
1/3 ea Onion, diced
1/2 cup Olive oil
2 ea Garlic cloves, roasted
2 ea Roma tomatoes, blackened
3/4 cup Dark beer
1 tbsp Peanut oil
1 tsp Cider vinegar

Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt.

Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain & set aside.

Roast & peel jalapeno chiles, seed, dice & set aside.

Heat olive oil & saute the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree.

In a wok or large skillet, heat peanut oil until smoking hot & add the puree. Re-fry until reduced & thickened, this will take about 5 minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl & add beans & cider vinegar. Garnish with jalapeno.