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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
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I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red. Ingredients:
2 teaspoons oil |
2 jalapenos, chopped fine |
2 medium onions, chopped medium |
4 garlic cloves, minced (not traditional) (optional) |
4 (14 ounce) cans black beans (or red kidney or pink kidney-black has the most flavor) |
1 (12 ounce) can beer |
Directions:
1. In a large pan saute the onions and garlic to just translucent.
2. Add the jalapenos and continue to saute until JUST beginning to brown.
3. Add the beans, 2 cans rinsed and drained, two with juice.
4. Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed.
5. You don't want the beans to dry out.
6. If there's any remaining beer left drink it.
7. Sometimes 2 cans are needed.
8. Don't add salt until dish is done and taste first.
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