3/4 c Pinto beans, dried
1 ts Salt
3 ea Arbol chiles, with seeds
3 ea Pasilla chiles, seeded
2 ea Jalapeno chiles, for garnish
2 ea Chipotle chiles
1/3 ea Onion, diced
1/2 c Olive oil
2 ea Garlic cloves, roasted
2 ea Roma tomatoes, blackened
3/4 c Dark beer
1 tb Peanut oil
1 ts Cider vinegar

Wash & drain beans, place in a large pot & cover with water. Cook
until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain
& transfer to a mixing bowl. Add the salt.

Toast the arbol & pasilla chiles together. Rehydrate all dried
chiles in one cup of warm water. If using canned or fresh, omit this
step. Drain & set aside.

Roast & peel jalapeno chiles, seed, dice & set aside.

Heat olive oil & saute the onion over medium-high heat until
caramelized. Transfer to a blender along with the chiles (not the
jalapeno chiles), garlic, tomatoes, beer & puree.

In a wok or large skillet, heat peanut oil until smoking hot & add the
puree. Re-fry until reduced & thickened, this will take about 5
minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl & add
beans & cider vinegar. Garnish with jalapeno.

Mark Miller, “The Great Salsa Book” reprinted in “Vegetarian