Step 6:

Here I stir in a bit of the beer, probably about 3 oz. The nice part about cooking with beer is it doesn't have to be anything fancy or expensive.
 

 Step 7:

Now I'm ready to put a lid on the pot (if you have a fancy pot lid with a sliding air vent, I'd leave it open to cook off some of the water). Cook over a low-medium flame for about 15-17 minutes, enough that the beans are soft but not soggy.
  
 
 Step 8:

Taste-test and add more spices if you think it needs them. Remove from flame, squeeze and stir in the lemon juice. Add some chopped cilantro to garnish if that's your thing. Since what we've got here is still kind of soupy, I'm going to place it in the refrigerator for 5-10 minutes, or just let it cool on the countertop, to let the liquid thicken up a bit.

You can serve it with rice or a tortilla (or crumble some crackers in it) for a bit of texture or if it's too spicy.