The night before you plan on cooking the beans, rinse the beans in a colander under cool running water. Pick out any funky looking beans and discard. Add the beans to a large stockpot or Dutch oven. Cover beans with the two beers and enough water so that about 2 inches of liquid are in the pot. Let the beans soak overnight.

Cover the soaked beans with a lid and cook over medium/high heat for one hour. Remove the lid. Add the agave, chipotle, salt, pepper, lime zest, and lime juice to the pot. Stir to combine and cook for another thirty to forty minutes until beans are fork tender.

Serve beans as a side or as a main taco filling. Beans and liquid freeze well for up to a month.