Mexican Beans N Beer

Ingredients

• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onions
• 5 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons sugar
• 1 teaspoon ground coriander

• 1 (14 1/2 ounce) can chopped tomatoes, drained, but reserve liquid
• 4 cups cooked pinto beans (about 1lb can will work, drained)

• 1 (12 ounce) can can light beer

Directions

1. 1

   Heat oil in a medium nonstick skillet.

2. 2

   Add onion and garlic. Cook, stirring frequently, until onion begins to brown.

3. 3

   Preheat onion to 375.

4. 4

   Lightly oil a 2 1/2 quart casserole or spray with nonstick cooking spray.

5. 5

   In a small bowl, combine flour, cumin, chili powder, sugar and coriander.

6. 6

   Gradually add reserved tomato liquid, stirring constantly to prevent lumps.

7. 7

   In prepared casserole, combine onion, flour mixture, tomatoes, beans, and beer. Mix well.

8. 8

   Bake, uncovered, 1 hour.