Porter Stewed Beans

1 pound black beans, with water to cover and soaked overnight
2-3 tablespoons olive oil
2 large yellow onions, peeled and chopped
1/4 cup chopped garlic
1 pasilla pepper, seeded and sliced, or another hot pepper
1-5 chipotle peppers, canned in adobo sauce, minced
1 tablespoon dried oregano
1 (22 ounce) bottle smoked porter (or 22 ounces porter plus 1/2 teaspoon liquid smoke)
3 cups chicken stock, vegetable stock or water
kosher salt, to taste at the end of the cooking process

Place the washed black beans in a large container and cover with water by 3-4 inches. Let soak overnight or up to 24 hours.
In a large pot over medium heat, add the oil, then the sliced onions. Sauté for 10-12 minutes. Once the onions start to turn a golden brown color, drop the heat to medium low and cook for another 3-4 minutes. The onions are ready when they have turned a dark brown, not black color and are very sweet. Add the chopped garlic and pasilla pepper and sauté for 2-3 minutes. Next add in the chipotle peppers (more or less depending on heat/spicy tolerance and taste) and oregano. Do not add any salt at this point. The salt molecules will block the tiny holes in the membrane of the dried beans, preventing them from cooking properly. Add the drained soaked beans to the pot and toss to coat. Deglaze the pan with the smoked porter and then add enough stock to cover the beans by a few inches and raise the heat to medium high. Once the beans are boiling, reduce the heat back to medium and let simmer until tender, stirring once in a while to prevent any scorching on the bottom of the pot. Depending on the age of the beans and the soaking time, the beans will be tender anywhere from an hour to 2 hours of cooking time. If more liquid is needed while the beans are cooking add either more beer or stock. Once the beans are tender, soft, but still hold their shape, they are done. Season with salt to taste. Turn off the heat and keep warm until ready to serve.

Serving Size: Makes 6 servings.