Slow-Cooker Mexican-Style Beans | America's Test Kitchen

Ingredients

• 1 onion, chopped fine
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon chili powder
• 2 teapoons minced canned chipotle chile in adobo sauce
• Salt and pepper
• 5 cups water, plus extra as needed
• 1 pound (2½ cups) dried pinto beans, picked over and rinsed
• 1 cup mild lager, such as Budweiser
• 2 tablespoons minced fresh cilantro
• 1 tablespoon packed brown sugar
• 1 tablespoon lime juice, plus extra for seasoning