Anne Rosensweigs
1/4 lb Ea of the following dried
Beans:kidney, white, pink
Black, red, pinto,cranberry
And navy
1 lb Bacon
lg Onions -- peeled/chopped
2/3 c  Minced garlic
1/4 c  Coriander seeds --
Ground/toast
1/4 c  Ground cinnamon
1/4 c  Paprika
1/4 c  Cayenne pepper -- or to
Taste
1/2 c  Ground dried Poblano chili
Peppers
108 oz (#10 can) Italian plum..
Tomatoes -- with juice
12 oz Beer
Salt to taste

In a large pot, soak the beans together overnight in water to cover. Drain
and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until
beans are just tender. While the beans are simmering, heat a large skillet.
Mince the bacon and cook it until it begins to crisp. Add the onions and
garlic and cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes. Add the tomatoes with their
juice and the beer. Simmer for half an hour. In another pan, cook the beef
until the pink color disappears. Drain adn add it to tomatoe mixture. When
the beans are fully cooked, drain them, reserving the liquid, and add the
beans to the meat/tomato mixture. Salt to taste and let the mixture simmer
for about 1 hour. If it is too dry, add some of the bean liquid.