Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

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 Nutrition

  • 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


  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.


Most Helpful

Excellent beans, but maybe you should consider adding a LOT of bean-O to this recipe. We had these last night, and my girl friend is killing the plants in the house. *Grin*

NivFreak October 24, 2002

This is spooky - I know for a fact that this was one of the very first recipes that I made and reviewed shortly after I joined Recipezaar about 7 or 8 months ago! Darned gremlins! In any case, I have made them many times since then in my "Death to Canned Refried Beans" campaign. I always make them with Guinness stout or a good strong British brown ale instead of beer. I've eaten them as a side dish, and they have become a staple ingredient any time I make a recipe that calls for refried beans as an ingredient.

Mille® May 07, 2002

Ecellent! I used half Kideny and Half black beans since I couldnt decide. It took 1 1/2 cans of beer. I made 11 bean burritos with them, 10 for the freezer and one I just ate.

Tara April 12, 2002

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