Ingredients

1/2 lb (250 g) hot or sweet chorizo or Italian sausage (optional) 1 tbsp (15 mL) vegetable oil 1 large onion, diced 4 garlic cloves, minced 1 tbsp (15 mL) cumin seed 1 tbsp (15 mL) chili powder 1 tbsp (15 mL) ground coriander 1/2 to 1tsp (2 to 5 mL) crushed chilies 2 bay leaves 1 lb (500 g) dried pinto, small Mexican red or romano beans 2 jalapeo peppers, seeded and minced 1 bottle (341 mL) dark beer or ale 5 cups (1.25 L) boiling water 6 large plum tomatoes, diced 1 cup (250 mL) frozen corn kernels 1/2 tsp (2 mL) salt Juice of 1 lime 1/4 cup (50 mL) chopped fresh coriander or 1/2 cup (125 mL) thinly sliced green onions

Description

The Beans Need No Pre-soaking, Just Time To Slowly Bake, Becoming Tender And Absorbing Flavours In The Process. At The End Of Baking, A Splash Of Lime Juice And A Sprinkling Of Coriander Add Freshness, While Plum Tomatoes And Corn Add Delicious Texture.

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