Sauté the onion and peppers in a drizzle of olive oil until soft. Deglaze the pan with the wine or beer and then add in all three cans of the beans with the canning liquid. Next mix all the spices and the brown sugar into the beans. Bring the beans back to a soft boil. You can either let the beans simmer on the stove for 30-40 minutes stirring occasionally or if you want to make the beans in the morning when you are getting a large cut of meat in the oven you can put the beans without a lid in the same low temperature oven for 3-5 hours.
Before I serve the beans I pull about 1-1.5 cups of the beans out of the pot and smash them up with potato masher to help thicken the beans even more. Return the smashed beans to the pot and stir well. I serve my beans over rice with diced sweet onion and fresh cilantro sprinkled on top.
I serve my beans over rice with diced sweet onion and fresh cilantro sprinkled on top.