To download a Spanish translation of this recipe click here. Print Ingredients 1 cup chopped onion 1/2 cup chopped poblano chili or green bell pepper 1 jalapeño chili, chopped 2 cloves garlic, minced 1 tablespoon extra virgin olive oil 2 15-oz. cans pinto beans, drained and rinsed 1/2 cup beer 1/4 cup oil-packed sun-dried tomatoes, drained of oil 1/4 cup packed light brown sugar 1 teaspoon ground cumin 1/2 teaspoon dried thyme leaves 1 bay leaf 1/2 teaspoon salt Total Time: 75 minutes Prep Time: 15 minutes Cooking Time: 60 minutes Number of Servings : 4 Serving Size: about 1 cup To download a Spanish translation of this recipe click here. Directions Sauté onion, chilies and garlic in oil in large skillet until tender, about 8 minutes. Combine onion mixture and remaining ingredients in 1 1/2-quart casserole. Bake, covered, at 350° F for 30 minutes. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed. Developed by the Bean Education and Awareness Network (B.E.A.N.).