Frijoles Negros and Modelo

I awoke yesterday morning to the sound of birds chirping, and the sun inching up just over the hills. The sky was pale blue with only a tiny whisper of clouds, and I thought to myself how lovely the day was sure to be. In my happiness and exuberance, I decided there was no way I could keep this monumental piece of information to myself; but who could I share such important news with? No one had yet stirred, and the house was dead silent. So, I did the most natural thing I might do in the circumstances and clanked a few cups while preparing my coffee. Low and behold, Tim magically appeared and stumbled into the kitchen on his way to lay hold of a highly desirous cup of coffee.

In hindsight, I should have known better…been more aware of the danger signs set in place before me. Tim’s groggy stagger into the kitchen with no morning coffee, after being awakened at zero dark thirty, wasn’t enough to sway me. Recklessly, and with complete abandon, I forged ahead, without any forewarning, to my dear, normally, agreeable husband and blurted out my grandiose prognosis of a fine Spring day.

Frijoles Negros (Black Beans) and Modelo: Black beans, slowly simmered with Negro Modelo and chipotle, gives an extra punch of flavor to an already favorite. At this point, it’s best to say; I stepped back and let the feathers fly. Not that my sweet husband said a word, no…that’s not his style, but if looks good translate, well I shudder to think what all was being said.

Lesson learned. No matter how beautiful the day’s forecast might be, wait until hubby has had his first cup of coffee to share the good news.

Frijoles Negros (Black Beans) and Modelo: Black beans, slowly simmered with Negro Modelo and chipotle, gives an extra punch of flavor to an already favorite.

No respectable meal, South of the Border, would be thoroughly complete without a hearty portion of beans, making Frijoles Negros and Modelo the perfect side dish. Black beans, slowly simmered with Negro Modelo and chipotle, gives an extra punch of flavor to an already favorite. 

Frijoles Negros and Modelo
Write a review
Print
Ingredients
  1. 2 tbsp olive oil
  2. 1 Lg onion, diced
  3. 4 cloves garlic, minced
  4. 1 lg carrot, diced
  5. 1-2 Serrano peppers, seeded and diced (depending on taste)
  6. 1 Chipotle pepper, finely diced
  7. 1/2 tsp cumin
  8. 1/2 tsp coriander
  9. 1 tsp Creole seasoning
  10. 12 oz Negro Modelo (or another Mexican beer)
  11. 4 cups black beans (already soaked)
  12. 3 cups water
  13. 2 tsp sea salt
  14. 1 tsp sugar
  15. 1 Chipotle, finely diced
Instructions
  1. Heat oil in large pot over medium high heat.
  2. Add onion, saute until softened, about 4 minutes.
  3. Reduce heat to medium, add garlic and cook stirring for 1 minute.
  4. Add carrot, peppers, cumin, coriander and Creole seasoning. Stir and continue cooking for another 2 minutes.
  5. Add beans, beer and water and bring to a boil.
  6. Once boiling, reduce heat to low, cover, and simmer until beans are tender, about 2 1/2 to 3 hours.
  7. Check beans occasionally, stir, and add water as necessary to prevent sticking and beans from drying out.
  8. Once beans are softened, add salt to taste.
Pure Grace Farms http://puregracefarms.com/

Comments

  1. says

    Recipe looks great! I will try it!! Do you soak your own beans? I have tried many times to get the beans soft like they are when you get them in a can but I have had no luck! I’ve tried soaking them in citrus and vinegar and even in the whey left over from making goat milk yogurt. I heard all of those things will make beans tender but still no luck! Any suggestions??

    • says

      Thanks Kathy. I do soak my beans, usually overnight. When they are done soaking, the beans can then be used for recipes. It is definitely not the same as when you open a can of beans. I usually make a large batch of beans, then bag them up and throw them in the freezer in 2 cup portions. The type of bean you are cooking, determines the amount of cooking time, and can be significant. Most of the time, I cook then in a slow cooker. The key is not to add any salt until the beans are soft. Salt stops the softening process dead in its tracks…took me a long time to figure this out! That said, the above recipe uses small black beans that softens pretty quickly (all relative, of course), so no need to precook them. You want that modelo and chipotle flavor to permeate the beans. Hope this helps.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge