Choosing the Right Beer Elevates Drunken Black Beans from Side Dish to Star

Drunken black beans, a simple yet flavorful dish, require only a few ingredients—aromatics, beans, and beer—to create a delicious meal. However, the choice of beer plays a crucial role in determining the final taste, and opting for just any beer on hand can undermine the dish’s potential.

Chef Rick Bayless, renowned restaurateur behind Frontera Grill, Topolobampo, Xoco, and Bar Sótano, emphasized in an exclusive interview with Chowhound the importance of selecting a beer with a balanced, rounded flavor profile. According to Bayless, beer is not a mere garnish or afterthought; it should be incorporated at the start of cooking, becoming an integral part of the simmering liquid. This method allows the beer’s flavors to meld with the beans, avoiding the undesirable effect of a beer taste that sits separately on the palate.

While technically any beer can be used, the flavor profile varies significantly with different types. Hoppy beers, for example, tend to develop bitterness during cooking, which can overwhelm the dish. Moreover, many cooks discard the starchy liquid from canned black beans, losing valuable body and depth. Retaining and combining this liquid with beer and aromatics early in the cooking process enhances the richness and complexity of the beans.

For optimal results, Bayless recommends beers with character but without harsh bitterness. Amber lagers, such as XX Ambar, are ideal for their toasty, nutty undertones and subtle caramel notes that enrich the beans without imparting excessive sweetness or overpowering flavors. Negra Modelo, with its creamy and mellow profile, also serves as an excellent alternative.

Light lagers remain a viable option, producing softer, milder flavors if no amber varieties are available. Additionally, the distinction between lager and pilsner explains why Mexican pilsners are often paired with lime—a citrus element that cuts through the beer’s assertiveness, balancing the dish’s flavor profile.

By thoughtfully selecting the beer and integrating it early in the cooking process, drunken black beans can be transformed into a satisfying dish that transcends its role as a mere side.

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