Recipe: RojoLoco's magic black beans

  • You could substitute a pound of dried beans for the cans if you like, just do the "quick soak" method using boiling water to rehydrate the beans. These leftovers will keep in the fridge nicely for a few days, they can also be frozen.

    5x 15oz cans black beans, drained and rinsed
    4 slices of bacon, diced
    1 red onion, diced
    1 shallot, minced
    1 jalapeno, diced (more if you like, or use serranos)
    1 can of beer, preferably lager (I used Yuengling)
    1 cup chicken stock
    2tbsp butter or olive oil

    2 tsp garlic powder
    Ā½ tsp cinnamon
    3-4 tsp ground cumin (more or less to your taste)
    2 tsp black pepper

    1-2 limes, juiced
    Chopped cilantro

    In a small ramekin, add all spices and mix. Hydrate with a few drops of hot water, stir to make a paste, and set aside.

    In a large, heavy bottomed pot, over medium-low heat, cook the bacon until almost done, but not crispy. Add the jalapenos and shallot and cook until soft (adding butter or olive oil if needed), then add the onion and cook until soft and translucent.

    Slowly stir in the spice paste, beer, and chicken stock, turn up the heat and bring to a boil, and reduce slightly (~10-15%)
    Add the black beans, lower the heat to low, cover and simmer for at least 2 hours, more if desired. After 2-2.5 hours, remove the lid and turn up the heat slightly. Cook for another hour or more to reduce the liquid.

    Before serving, kill the heat and add the lime juice and cilantro. Serve as is or with rice. Leftovers will be even better the next day.

  • Serve with a bit of sour cream and maybe some hot sauce (I really like a salsa verde with this dish).

  • Awesome, thanks. Just add the tags pls šŸ˜‰

  • Definitely making this.

  • N.B.: If using dried beans with this recipe, increase cooking time to 5-6 hours.