Ingredientes para Frijoles Negro Barrachos Aka Drunk Black Beans
- 1 cup dried black beans
- ½ teaspoon baking soda
- 1 bay leaf
- Ancho Chilies
- Yellow Onions
- 1 stalk celery (chopped)
- Carrots
- Garlic Cloves
- Cumin Seed
- Coriander Seed
- Whole Cloves
- Black Peppercorns
- 1 jalapeño pepper
- 1 teaspoon dried oregano
- Olive Oil
- Diced Tomatoes
- 1 cup beer (Dos Equis or Budweiser recommended)
- Chicken Broth
- ¼ cup chopped cilantro
- Limes, Juice And Zest Of
- Rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Frijoles Negro Barrachos Aka Drunk Black Beans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Frijoles Negro Barrachos Aka Drunk Black Beans
- Sort and rinse 1 cup dried black beans.
- Place beans in a Dutch oven and cover with 3-4 inches of cool water.
- Soak overnight OR bring to a boil, cook 2 minutes, remove from heat, cover, and let stand for 1 hour.
- Drain and rinse beans. Return to the Dutch oven with 2 inches of fresh water.
- Add ½ medium onion (unpeeled), 1 bay leaf, and ½ teaspoon baking soda to the Dutch oven.
- Bring to a boil over high heat, then reduce heat to medium-high and cook for 20-25 minutes, or until al dente. Do NOT add salt yet!
- Remove from heat and season with salt to taste. (Adding salt earlier will toughen the beans).
- While beans cook, prepare the seasoning paste:
- Cut stems from 2-3 dried chipotle chiles. Open them lengthwise, remove seeds and membranes.
- Submerge chiles in a bowl of hot water; weigh down to keep them submerged for at least 15 minutes (or until ready to use). (Skip if using canned chipotles).
- In an oven-safe skillet, add 1 quartered onion and 1 jalapeño pepper.
- Broil for 5-7 minutes, or until blackened and charred. Remove from heat, let cool slightly, then remove seeds and stem from the jalapeño.
- In the same skillet (wiped clean), toast 1 teaspoon cumin seeds and 1 teaspoon coriander seeds until fragrant.
- Drain the chipotle chiles; discard the soaking water.
- Combine the chiles, toasted seeds, charred onion and jalapeño, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon cumin, ½ teaspoon coriander, 10 black peppercorns, 2 whole cloves, and ½ cup of the bean cooking liquid in a blender.
- Blend until smooth, adding more broth if needed.
- Heat 2 tablespoons olive oil in the skillet. Add the blended paste; cover to prevent splattering.
- Cook for 5-10 minutes, or until fragrant and slightly thickened, stirring frequently.
- Drain the beans; remove the bay leaf and onion.
- Add the seasoning paste, 1 cup beer (Dos Equis or Budweiser recommended), remaining bean cooking liquid, 1 cup diced tomatoes (with their juice), 1 stalk celery (chopped), 1 carrot (chopped), and the remaining ½ onion (roughly chopped) to the beans.
- Simmer uncovered for 20 minutes, or until beans are tender and vegetables are cooked through.
- Add more water, broth, or beer if needed.
- Stir in ¼ cup chopped cilantro, zest and juice of 1 lime.
- Season with more salt to taste.
- Serve over brown or white rice. Enjoy!
- For freezing: Portion into zip-top bags, freeze flat, then stack once frozen.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
4g
Carbs
11g
