1. Drain the beans and put them in a large saucepan. Pour in water to cover and place the lid the pan. Bring to a boil, lower the heat slightly and simmer the beans for about 40 minutes or until tender. They should still have a little bite and should not have begun to disintegrate. Drain and rinse with cold water.
2. Soak the pasado chile in hot water for about 10 minutes, until softened. Drain, remove the stalk, then slit the chile and scrape out the seeds with a small sharp knife. Chop the flesh finely.
3. Spear the fresno chiles on a long-handled metal skewer and roast them over the flame of a gas burner until the skin blister and darken
4. Meanwhile, chop the red onion finely. Remove the chiles from the bag and peel off the skins. Slit them, remove the seeds and chop finely.
4. Transfer the beans to a bowl and add the onion and both types of chile. Stir in lime zest and juice, beer, oil and cilantro. Season with salt and mix well. Chill before serving.
