2-3 pounds of beans; kidney, garbanzo, pinto, or your favorite.

3 big white or red onions (2 cups after chopping)

2-3 green peppers (1-2 cups after chopping )

2-3 red or yellow or orange peppers (1-2 cups after chopping )

1-10 jalapeņos (1 being mild, 10 being too hot, you figure it out)

3-4 celery stalks (1-2 cups after chopping ), use some of the leaves too.

5-10 garlic cloves (about 1/8 cup after chopping)

2-3 tablespoons olive oil

3 big cans of whole tomatoes (don't throw away the juices)

1/2 cup fresh cilantro (optional)

3/4 bottle of Blazing Blends Southwest ChileŠ spice rub

1-2 tablespoons of salt

1 can of dark beer!

Follow the cooking preparations for the beans. If you use canned, drain them.

Chop onions, peppers and celery into about 1/2 inch squares. Garlic and jalapeņos to tiny squares; USE the jalapeņos seeds!!

In a big pot on low to medium heat put chopped veggies, garlic, 1/4 of a bottle of Southwest ChileŠ spice rub and salt with a little olive oil. Sweat the veggies for 7 - 9 minutes. You do not want any caramelizing or burning! Keep drinking the beer.

After about 8-10 minutes put in whole tomatoes, without the juices.

Put the beans, beer and the rest of the Southwest ChileŠ spice rub in with the veggies.

Let it come to a boil with the lid on and taste it. Modify salt & seasonings if you like. If it's not thick enough add a cup or two of the tomato juice left over from the cans and take the lid off.

Simmer for an hour or so to reduce the tomato juice to make it nice and thick. Refrigerating over night will blend the flavors nicely. If you can't wait that long, eat and enjoy!!