Mexican Beans N Beer

Blakey's Note:

From the cookbook Vegetarian Gourmet - Easy Low Fat Favorites. I'm not a vegetarian, but try to eat low fat and healthy. This is full of flavor and great for guests as a side, or can be a main dish with a salad and bread.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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. Heat oil in a medium nonstick skillet.
2. Add onion and garlic. Cook, stirring frequently, until onion begins to brown.
3. Preheat onion to 375.
4. Lightly oil a 2 1/2 quart casserole or spray with nonstick cooking spray.
5. In a small bowl, combine flour, cumin, chili powder, sugar and coriander.
6. Gradually add reserved tomato liquid, stirring constantly to prevent lumps.
7. In prepared casserole, combine onion, flour mixture, tomatoes, beans, and beer. Mix well.
8. Bake, uncovered, 1 hour.