Drunken Beans.

1 pound dried pinto beans rinsed and picked over
8-ounces chorizo sausage, cut into ½-inch chunks
1 onion, minced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
5 cups water
1 (12-ounce) bottle dark Mexican beer
1 tablespoon brown sugar
2 teaspoons minced canned chipotle chiles in adobo
Salt
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice


Place the beans and water in a large Dutch oven. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat, cover, and let sit for 1 hour.Drain the beans. Clean and dry the pot. Cook the sausage in the Dutch oven over medium heat until browned, about 8 minutes; transfer to a paper towel-lined plate. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic, oregano and chili powder and cook until fragrant, about 30 seconds. Add the drained beans, 5 cups water and beer and bring to a simmer. Reduce heat to medium-low, cover and cook until the beans are just soft, about 1 hour. Stir in the brown sugar, chipotles and 1 teaspoon salt. Continue to simmer, uncovered, until the beans are completely tender and the sauce is slightly thickened, about 50 minutes longer. Add the browned sausage to the pot and simmer until the sausage is tender, about 10 minutes. (If the mixture becomes too thick, add water until the mixture reaches the desired consistency.) Stir in the cilantro and lime juice and season with salt to taste. Serve. (The beans can be refrigerated in an airtight container for up to 4 days.)