This recipe was born from my desire for a black bean chilli with a few twists. The "Black Tusk" moniker originates from the name of one of my favourite micro-brewery beers, and it is the one that I originally used to create this recipe. Any good, dark, malty beer will do, however. As with any stew, you can easily vary and substitute, but the freshly squeezed citrus juices are key. Makes approximately eight bowls.
Dried black beans are available in Asian markets and American import stores.