Description
Delicious and hearty Leftover Birria Consomé Black Beans, perfect for using up leftover birria broth. These slow-simmered black beans absorb rich flavors from the birria consomé, resulting in a savory and satisfying dish that pairs well with rice, tacos, or as a hearty side.
Ingredients
Scale
Ingredients
- 2 to 4 cups of Leftover Birria Consommé
- 8 cups water
- 1 pound (16 ounces) dried black beans
- Salt to taste (if needed)
Instructions
- Prepare the Beans: Rinse off the dried black beans thoroughly under cold water to remove any dirt or debris.
- Boil Water and Add Beans: In a large pot, bring 8 cups of water to a boil over high heat. Add the rinsed black beans to the boiling water.
- Add Birria Consommé: Pour 2 to 4 cups of leftover birria consommé into the pot with the beans and water. Cover with a lid and bring the mixture to a boil again.
- Simmer Beans: Once boiling, reduce the heat to medium-low and remove the lid to allow a low boil. Let the beans cook for 1 to 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Check for Doneness: After the first hour, begin checking the beans for tenderness. Continue cooking until the beans are fully tender, adding more water if the liquid level gets too low before the beans are done.
- Season with Salt: Taste the beans toward the end of cooking and add salt if needed. Add small amounts at a time and continue to taste to avoid oversalting.
- Serve or Store: Enjoy the beans immediately as a flavorful side dish or freeze them for future use.
Notes
- If you want softer beans, extend the cooking time until they reach desired tenderness.
- Add more birria consomé for an even richer flavor if available.
- Stir occasionally to prevent beans from sticking to the pot bottom.
- If you prefer, soak the beans overnight beforehand to reduce cooking time.
- Store leftover beans in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
