In a dry pan, toast the guajillo chillies over medium-high heat for 1 minute on each side. Transfer to a bowl and cover in boiling water, steep for 5 minutes. Drain, remove stems and finely chop.

Heat olive oil in a large heavy-based saucepan or dutch oven over medium heat. Add the onions into the pan and sauté for 8 minutes or until softened and starting to brown.

Add the garlic and cook stirring for a further 2 minutes or until fragrant. Stir in paprika, cumin, oregano, chopped guajillo chillies and chipotle chilli then cook stirring for a further 2 minutes or until fragrant.

Pour in the lager and bring to a boil then allow to simmer for 5 minutes or until reduced by half.

Add the stock and drained beans then stir through. Cover and simmer for 1 hour or until sauce has reduced and thickened. Add lime juice and season with salt and pepper. Serve topped with red onion and coriander.