Instructions: This is a shortened and lightened version of a Mexican bean dish that is usually made with dark beer and pork and simmered for several hours.

Theres lots of delicious, rich "gravy," making this a perfect dish to spoon over rice.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onion begins to brown, about 5 minutes.

Preheat oven to 375 degrees.

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

In a small bowl, combine flour, cumin, chili powder, sugar, and coriander. Gradually add reserved tomato liquid, stirring constantly to prevent lumps.

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

Bake, uncovered, 1 hour.

NOTES: I cooked the onion and garlic in a mixture of cooking sherry and balsamic vinegar instead of the oil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.