Pinto beans cooking with beer, what beer you use can change the dish.
Served with cilantro-lime rice.
Sauté onions.
Add garlic, sauté bit longer.
Add tomatoes, water, beans, oregano, cumin, chilli powder, beer and salt, gradually bring to boil.
When boiled, reduce to simmer.
When beans are al dente (about 1 hour if using dried), bring to quick boil and evaporate remaining liquid until beans are stew-like.
About 25 minutes before serving, start the rice: bring the rice, water and a pinch of salt to a boil. Cover, simmer on low for 18 minutes, then rest off the heat, covered.
Fluff the rice with the lime juice and chopped cilantro.
Remove from the heat and mashup, or skip this step if you want more of a bean stew.