Frijoles Negro Barrachos Aka Drunk Black Beans
Get ready to elevate your side dish game with Frijoles Negro Barrachos, or Drunk Black Beans—a hearty and flavor-packed take on traditional black beans. This vibrant recipe features tender black beans simmered to perfection in a rich, smoky base of dark Mexican beer, fragrant spices like cumin and smoked paprika, and a touch of heat from jalapeño peppers. Perfectly seasoned with garlic, onion, and oregano, these beans boast a deep, savory flavor that pairs beautifully with tacos, grilled meats, or rice. Garnished with fresh cilantro and a squeeze of lime, these slow-simmered beans are the ultimate crowd-pleaser for any Mexican-inspired feast. Plus, they’re easy to make in a single pot, making cleanup a breeze! Whether you're hosting a fiesta or looking for a cozy weeknight dish, Frijoles Negro Barrachos are a must-try.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 2 tablespoons olive oil
- 1 large (diced) white onion
- 6 minced garlic cloves
- 1 deseeded and diced jalapeño pepper
- 12 ounces dark Mexican beer (e.g., Negra Modelo)
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon (add more to taste) salt
- 0.25 cup, chopped (optional) fresh cilantro
- 4 (optional, for serving) lime wedges
Instructions
Rinse the dried black beans under cold water, removing any debris or damaged beans. Soak the beans in a large bowl of water overnight or for at least 8 hours. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced jalapeño pepper. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
Pour in the Mexican beer and scrape the bottom of the pot to deglaze, releasing any stuck-on bits of flavor. Allow the mixture to simmer for 2-3 minutes.
Add the soaked and drained black beans, broth, smoked paprika, ground cumin, dried oregano, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking, adding more broth or water if necessary.
Once the beans are cooked and the broth has thickened, stir in salt to taste. Adjust seasonings if needed.
Remove the bay leaf and garnish with fresh cilantro, if desired. Serve warm with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 15.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2447 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
