Instructions: Drain the beans and rinse them under running water. In a large soup pot, combine the beans and the water and bring to a boil over medium-high heat, skimming any scum which rises to the surface. Add the beer, return the liquid to a boil, then reduce the heat. Simmer covered for 45 minutes to 1 hour, until the beans are tender but not falling apart. Check the beans occasionally to see if they need more water. Drain in a colander, reserving the cooking liquid.

Meanwhile, in a very large, heavy skillet with high sides, heat the olive oil over medium-low heat. Add the red onion, green pepper, celery, and carrot and cook for about 8 minutes, stirring occasionally, until softened. Add the zucchini and the red and yellow bell peppers, and continue cooking for about 10 minutes more, or until all the vegetables are nicely softened. Add the garlic and cook for about 2 minutes, until the aroma is released. Add 3 cups of the reserved bean-cooking liquid, half of the parsley, the vinegar, and the spices. Cover the pan and simmer for about 30 minutes, stirring occasionally. Add the drained black beans, tomatoes, corn, and lemon juice and cook for 15 minutes more. Stir in the remaining parsley and serve in heated bowls, garnishing each one with a little Crema or sour cream, grated cheese, and green onion.

This recipe yields 6 to 8 servings.

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.