Every now and then I may post a recipe with the disclaimer that although alcohol was used in the cooking process, you will not be able to taste it. This is not one of those recipes. You will be able to detect the beer that is used in each and every bite. If you are into beer, you will absolutely love them. If you are not…you are probably on the wrong blog. Just kidding! Mostly.
I started making beans from scratch (vs. canned) a few years ago when I realized I could no longer get away with eating fast food every other day and still hope to fit into my clothes. I would make a batch on Sunday and eat it with brown rice and tomato salad for lunch and dinner throughout the work week.
This version is decidedly less healthy but infinitely more satisfying. It’s one of my favorite things to make because it takes less than 10 minutes to get started and then you can leave it unattended for several hours while it cooks. As a bonus, the onion/garlic/chipotle mixture makes your kitchen smell amazing.
Drunken Chipotle Black Beans
1 lb. dried black beans, soaked overnight or for at least 8 hours
1 large white onion, chopped
1/2 c cilantro, chopped
2 large cloves of garlic, minced
1 tbsp. canned chipotle peppers in adobo, minced
2 12 oz. bottles of Mexican beer (I used Modelo Especial)
1 chicken bouillon cube
1 packet Sazon seasoning
1/4 c vegetable oil
- Drain and rinse the beans
- Heat the oil in a large pot or Dutch oven on medium
- Add the onion and chipotle pepper and cook for 5 minutes, stirring occasionally
- Stir in the cilantro and garlic and cook for 2 minutes
- Add the beans and mix thoroughly before pouring in the beer
- Add water to the pot until the liquid level reaches half an inch over the top of the beans
- Add the bouillon cube and Sazon and stir well
- Bring to a boil and then reduce the heat to low
- Simmer gently for 3 hours with a lid on the pot partially cracked to allow some air to escape
- Add salt to taste (1 1/2 tsp. was sufficient for me)