This recipe is from J. Patrick Lewis of Modesto.
2 cups cooked black beans
6 pack Red Stripe Jamaican Lager
5 cups ham or chicken stock
2 tablespoons Walker's wood jerk seasoning
1/2 teaspoon cumin
Salt and pepper
1 scotch bonnett pepper (optional)
1 red onion diced
2 cloves garlic minced
1 16-ounce can petite diced tomatoes
Cooked porterhouse steak cubed
Cook onion and garlic in olive oil until starting to caramelize, add one beer and reduce by half; add tomatoes, beans, scotch bonnet, stock and seasoning and simmer until warm, about 30 minutes. Add remaining porterhouse steak cubes and lime juice to finish. Share remaining beers with friends.