- 1Soak the beans overnight, or use the quick-soak method (see below.) Drain, cover beans well with fresh cold water in a saucepan. Bring to a boil, reduce heat and simmer. When the beans are nearly tender, add 1 teaspoon of salt. Continue cooking until tender, about 1 hour total (cooking time will vary based on the type and age of beans.) Drain beans, reserving cooking liquid.
- 2Heat a cast-iron pan until very hot. Add the dried chiles and press down with a spatula and cook until the peppers begin to soften and are beginning to blacken, about 1 minute. Remove from pan, cut off the stems and shake out the seeds. Tear the chiles into pieces and place in a blender along with 1 cup of the beer, and puree until smooth.
- 3Re-heat the cast-iron pan over high heat and add the onion slices and Serrano peppers. Cook for about 10 minutes, turning the onions once, until they are well charred and soft. Remove the onions and chop. Cut the stems off the serranos and chop. (For a milder dish, slice the peppers lengthwise and remove the seeds before chopping.)
- 4Heat the oil over medium heat in a large heavy pot or dutch oven. Add the garlic, celery and bell peppers and sauté for about 10 minutes. Add the prepared onions and serranos, cumin, black pepper and oregano and cook for 2 minutes. Add the seitan, fire-roasted green chiles, chipotle and chile puree and cook 2 minutes more. Add the remaining beer, tomatoes, bean cooking liquid and salt. Bring to a boil, reduce heat and simmer for 30 minutes. Add cooked beans and cook 10 minutes more. Stir in chocolate and serve,
- 5Note: to quick-soak beans, put them in a large pot and add cold water to cover by 3 inches. Bring to a boil and boil rapidly for two minutes. Turn off the heat, cover and let sit for 1 hour.
Member recipes are not tested by the CHOW food team.