1 tablespoon vegetable oil
1 cup chopped tomatoes
2 large green onions, chopped
4 cups cooked pinto beans (or 2 16-ounce cans, drained and rinsed)
1/2 cup beer
1/3 cup fresh chopped cilantro
1 jalapeno pepper, seeded and minced
Salt and pepper to taste
In a large skillet heat the oil over medium heat; saute the green onions and tomatoes until they begin to soften, about 2 minutes.
Add the remaining ingredients and mix well. Simmer the mixture covered over a low heat for about 30 minutes. If too much liquid remains, uncover and cook until the mixture thickens as desired.
Makes 8 servings.