Beer Braised Black Bean Recipe

Soak or quick-cook beans (optional but recommended)

Rinse dried black beans and remove any debris. For best texture, soak in cold water to cover by 2 inches for 6–8 hours, then drain. If short on time, rinse and proceed without soaking; beans will take longer to braise.

Sauté aromatics

Heat 2 tbs vegetable oil in a heavy Dutch oven or deep skillet over medium heat. Add finely chopped yellow onion (about 1 cup) and sauté until translucent, 5–7 minutes. Add minced garlic (4 cloves) and finely diced jalapeño and cook 1 minute until fragrant.

Add spices

Stir in ground cumin (1 tsp) and smoked paprika (1 tsp) and cook 30 seconds to bloom the spices.

Combine beans and liquids

Add the drained (or rinsed) beans to the pot. Pour in 12 fl oz beer and 2 cups low-sodium vegetable broth. Add bay leaf, 2 tsp salt, and 1 tsp black pepper. Stir to combine.

Simmer gently

Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until beans are tender, 1 to 1.5 hours if soaked, or 1.5 to 2 hours if unsoaked. Stir every 15–20 minutes and add extra water (up to 1–2 cups) if liquid reduces too much. Taste and adjust salt toward the end.

Reduce to finish

When beans are tender and liquid is slightly thickened but saucy (not dry), remove bay leaf and stir in 2 tbs lime juice. Mash about 1 cup of the beans against the pot side with a spoon to thicken the braise and create a slightly creamy texture, leaving the rest whole for bite. Keep warm until assembling tacos.

If using fresh corn, char kernels in a dry skillet over medium-high heat 4–6 minutes until lightly browned for added flavor. Combine corn (2 cups) with finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tbs lime juice, 1/2 tsp salt and 1/4 tsp pepper. Stir and chill at least 20 minutes to let flavors meld.

Thinly shred 4 cups green cabbage and place in a bowl. Thinly slice 3 green onions and add with 1/4 cup chopped cilantro. Toss with 1/2 cup salsa verde, 1 tbs lime juice and 1/2 tsp salt until well coated. Let sit 10–15 minutes to soften slightly; keep refrigerated until ready to assemble.

Combine 1.5 cups small-diced fresh pineapple, 1/4 cup finely diced red onion, 1/2 minced jalapeño (remove seeds for milder heat), 1/4 cup chopped cilantro, 1.5 tbs lime juice and 1/2 tsp salt. Stir and refrigerate 15–20 minutes to marry flavors.

Scoop flesh from 1 ripe avocado into a blender or small food processor. Add 1/2 cup plain Greek yogurt, 1/4 cup buttermilk, 1 tbs fresh dill, 1 tbs chopped chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and creamy. If too thick, add up to 1–2 tbs more buttermilk to reach drizzling consistency. Taste and adjust seasoning. Transfer to a squeeze bottle or bowl and chill until serving.

Warm small corn tortillas: heat a large skillet over medium-high heat with 1 tbs neutral oil. Fry each tortilla 20–30 seconds per side until pliable and slightly crisp at edges, or warm them dry on a comal or skillet 20–30 seconds per side. Keep tortillas wrapped in a clean towel to stay warm. Arrange widow-style chips in a bowl alongside tacos for scooping.

Assemble tacos just before serving. Place 1–2 tbs of the beer-braised black beans onto each warmed corn tortilla (about 12 tortillas; distribute braise evenly). Top each with a small handful (about 1–2 tbs) of verde slaw, 1 tbs corn salsa and 1 tbs pineapple salsa. Drizzle 1–2 tbs avocado ranch over each taco or dot as desired.

Finish with sliced avocado, a sprinkle of cotija or feta if using, cilantro leaves, and a squeeze of lime. Serve immediately with widow chips on the side for scooping or extra crunch.