*Use fresh jalapeño peppers or more jalapeño sauce for a hotter dish. Print Ingredients 3 15.5-ounce cans black beans OR 1 lb. dry black beans 2 Tablespoons oil 1 1/2 cups chopped onion 1 1/2 cups chopped green or red sweet pepper 1 1/2 cups chopped celery 3 cloves garlic, pressed or minced 4 14-ounce cans tomatoes, cut up or diced 1/2 cup raisins 1/4 cup red wine vinegar 4 teaspoons chili powder 1 tablespoon dry parsley (3 Tablespoons fresh) 1 teaspoon sugar 1 1/2 teaspoons basil 1 1/2 teaspoons oregano 1 1/2 teaspoons cumin 1/4 teaspoon black pepper 1 teaspoon bottled jalapeño sauce* 1 large bay leaf (or 2 small) 1 12-ounce can beer Number of Servings : 12 Serving Size: 253 g *Use fresh jalapeño peppers or more jalapeño sauce for a hotter dish. Directions Cook dry beans to tender, adding 1-3 teaspoons salt to water (or use canned beans). Heat oil in 1 1/2 gallon (6 quart) pot over medium to low heat. Add onion, cook for 3-5 minutes Add green or red pepper, cook 3-5 minutes Add celery and garlic, cook 3-5 minutes, stir occasionally. Add remaining ingredients to cooked vegetables. Cover pot and simmer for 1 to 2 hours. (Crockpot – Low 4-12 hours.) Remove bay leaf. Serve hot with additional jalapeño sauce. Top with Swiss or mozzarella cheese, if desired. Freeze half to serve another time. Yield: 12 servings.