drunken beans

1 tablespoon olive oil
1 cup chopped tomatoes (or diced canned tomatoes)
2 large green onions, chopped (or half a small white onion)
2 16-ounce cans of pinto beans, drained and rinsed
1/2 cup beer (some recipes call for a couple of shots of tequila instead)
1/3 cup fresh chopped cilantro
1 or 2 minced chipotles in adobo sauce, or minced jalepeño, chopped fine
Salt and pepper to taste

In a large skillet heat the oil over medium heat; sauté the green onions and tomatoes until they begin to soften, about 2 minutes. Add the remaining ingredients and mix well. Simmer the mixture covered over a low heat for about 30 minutes. If too much liquid remains, uncover and cook until the mixture thickens as desired. Oh yeah, a little crumbled cheese on top really adds something to it. Although I love Monterey Jack and cheddar, feta is pretty tasty too, and probably healthier.