Black beans are the perfect stand alone dinner or side addition for a bigger meal. I have been working and adjusting this recipe for years to create the perfect black bean recipe for eating on their own or using in other recipes. The Shiner Bock adds a richer flavor to the beans. These are kind of spicy but not too spicy. Spice them up or down as you like. This is perfect for a weeknight dinner with a green salad or fruit and a country bread loaf picked up from the local bakery department. Cook longer or shorter depending on how soft you like your beans. These are even better after sitting in the fridge for a day. Add whatever toppings you like but I like Mexican cheese like Queso Fresco or Cotija, avocado, tomatoes and cilantro. Don’t forget to buy extra Shiner Bock to go with dinner!
Ingredients
- 8 oz dried black beans (soaked) or use canned black beans
- 1 tsp salt (More or less to taste.)
- 1 tsp cumin
- 1 tsp chile powder (more or less depending on desired spice)
- 1 tsp chopped garlic
- 1 Shiner Bock beer
- Garnishes
- cilantro
- Queso Fresco or other cheese
- chopped tomatoes
- avocado
Instructions
- Rinse dry black beans.
- In a medium size cook pot, add beans and cover completely with water to at least 1 inch over tops of beans.
- Bring to boil and let boil for about 1 minute. Remove from heat and let soak for 1 hour.
- Drain soaking water from beans.
- Cover soaked beans with fresh water
- Bring to boil and reduce heat to simmer.
- Add 1 bottle of Shiner Bock beer (or other beer if you don't have Shiner)
- Add cumin, chili pepper and garlic.
- Cook for 1 hour. Add salt. Add extra water as needed.
- Cook until tender.
- Add extra salt if needed.
- Serve with cheese, avocado, cilantro and tomatoes on top.