Beer-braised Black Beans Recipe

Rinse and sort

Spread the dried black beans on a rimmed tray. Remove any small stones or damaged beans, then transfer to a colander and rinse under cold running water.

Soak (optional but recommended)

Place the rinsed beans in a large bowl and cover with 3–4 cups of cold water. Soak for at least 4 hours or overnight to improve texture and reduce cooking time. Drain and rinse before using. If short on time, proceed without soaking but increase cooking time and chef's note: skim foam while simmering.

Heat a heavy-bottomed Dutch oven or large saucepan over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion, carrot (finely diced), and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes.

Add the minced garlic and minced jalapeño (if using) and cook for 30–45 seconds until fragrant. Stir in the ground cumin, smoked paprika, and dried oregano and cook for another 30 seconds to bloom the spices.

Add the drained black beans to the pot with the aromatics and stir to coat with oil and spices.

Pour in the beer, stock, and 2 cups water. Add the bay leaf and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the pot is at a steady simmer. Cover partially with a lid (leave a small gap for steam to escape) and simmer gently until the beans are tender when pressed between fingers or tasted, 45–90 minutes depending on whether beans were soaked. Check every 15–20 minutes: stir gently, and add additional hot water (1/4 cup at a time) if the pot looks dry. If foam forms during the first 15 minutes of simmering, skim it off with a spoon.

About 10 minutes before the beans are done, taste and season with 1–2 tsp salt (adjust upward as needed) and 1 tsp black pepper. Remove the bay leaf.

If you prefer a creamier consistency, use a potato masher to mash about 1/3 of the beans against the side of the pot, or transfer 1 cup of beans and some cooking liquid to a blender, purée, and stir back in to thicken. Simmer for 2–3 minutes to meld flavors.

Stir in the lime juice, chopped cilantro, and chopped scallion. Adjust salt and pepper to taste. Drizzle with a little finishing olive oil if desired.

Serve hot as a side, over rice, or as a component for tacos, bowls, or tostadas. Leftovers will keep in the refrigerator for up to 4 days; cool completely before refrigerating.