Beer-glazed beans

Prep: 10 minutes Cook: 20 minutes Makes: About 3 1⁄2 cups, 4 servings I like to use a malty beer, such as a stout or porter, but any beer will do. 1 tablespoon canola oil 1 small to medium onion, chopped 1 clove garlic, crushed 1 tablespoon chile powder 3 cups cooked beans, see recipe 1 cup corn, fresh or frozen 3⁄4 cup cherry tomatoes 1⁄2 teaspoon salt 1 cup beer 1 tablespoon honey 1 Heat the oil in a skiller over medium-high heat; add onion. Cook until translucent, about 5 minutes. Add garlic and chile powder; cook, 1 minute. 2 Stir in the beans, corn, tomatoes and salt. Pour over the beer and increase the heat so the beer is bubbling. Add honey. Cook until the liquid has thickened. 3 Serve in a burrito or taco, or atop corncakes for a delicious hearty breakfast. Nutrition information per serving: 261 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 6 g sugar, 15 g protein, 70 mg sodium, 11 g fiber

Oven-cooked dried beans (without soaking): Heat oven to 325 degrees. Sort and rinse 1 pound dried beans, such as pinto or cranberry. Place them in a large oven-safe pot. Cover with water by 1 1/2 inches. Add 2 cloves garlic, crushed, 1 bay leaf, 1 teaspoon dried oregano, 2 teaspoons salt and 1 teaspoon pepper. (Feel free to sub other herbs or aromatics for the garlic, bay leaf and oregano.) Stir, cover and transfer to the oven; cook until beans are softened, at least 1 hour, 15 minutes.