*Disclaimer, this dish is supposed to be made with black beans, which I think are probably the best choice, however, I only had kidney beans, so that's what I used.
2 Tbsp. olive oil
1 Tbsp. onion flakes
1 clove garlic, minced
1 cup beer (I used Labatt's)
2 cans beans (black were suggested, but I used kidney)
1 Tbsp. chili powder
1 Tbsp. honey
Salt and Pepper, to taste
Place a skillet over medium-high heat.
Add the garlic, cook for about one minute.
Add the remaining ingredients, along with the salt and pepper.
Bring to a slow boil and cook until liquid is slightly reduced, about 15 minutes.
Recipe Adapted from How To Cook Everything by: Mark Bittman