Here's another reader recipe. Canice Flanagan is going to need to start her own blog pretty soon. Followed by a cookbook deal, television show, guest judge stint on Iron Chef, etc. In the meantime, I'm more than happy to share her kitchen discoveries.
2 T corn oil
1 medium white onion, finely chopped
1 bunch green onions, thinly sliced
3 Roma tomatoes, chopped
2 jalapeños, minced
2 cloves garlic, minced
¾ cup ale
1 T hot sauce
2/3 cup cilantro leaves, chopped
Cook beans as directed. Reserve 1 cup pot liquor, and set aside both beans and pot liquor.
Heat oil in a large sauté pan over medium flame. Add white onions, and cook 1 minute, stirring. Add in green onions and cook 1 minute more. Stir in Roma tomatoes. Add cooked beans, jalapeños, garlic, ale, and hot sauce. Increase heat and bring to a boil. Reduce to a very low flame and simmer 20 minutes. Add reserved pot liquor, as necessary, to keep beans moist. Stir in chopped cilantro and simmer five minutes more.
Serve hot, as a side to barbecue, or fold into burritos or tacos. Enjoy.