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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.”
READY IN:
2hrs 5mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 9.85 ml oil
  • 2 jalapenos, chopped fine
  • 2 medium onions, chopped medium
  • 4 garlic cloves, minced (not traditional) (optional)
  • 4 (1587.57 g) can black beans (or red kidney or pink kidney-black has the most flavor)
  • 340.19 g 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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