Step 1

The day before you make this recipe, take a large container, add the washed black beans (dried), and add enough cold water to cover the beans by 3-4 inches. Let them soak overnight, up to 24 hours to re-hydrate them and reduce their cooking time.

Step 2

In a large pot over medium heat, add the oil, then the sliced onions. Using a spoon, stir the onions, coating in the oil and sauté for 10 - 12 minutes. Add the pasilla peppers. Once the onions start to turn a golden brown color, drop the heat to medium-low and cook for another 3 - 4 minutes. The onions are ready when they have turned a dark brown, not black color and are very sweet.

Step 3

Add in the chopped garlic and chipotle peppers (more or less depending on heat/spicy tolerance and taste), sautéing for 2 - 3 minutes. Next, add in the oregano.

Step 4

Do not add any salt at this point. The salt molecules will block the tiny holes in the membrane of the dried beans, preventing them from cooking properly. Add in the drained soaked beans to the pot and toss to coat.

Step 5

Deglaze the pan with the Smoked Porter and then add enough stock to cover the beans by a few inches and raise the heat to medium-high.

Step 6

Once the beans are boiling, reduce the heat back to medium and let simmer until tender, stirring once in a while to prevent any scorching on the bottom of the pot. Depending on the age of the beans and the soaking time, the beans will be tender anywhere from an hour to 2 hours of cooking time. If more liquid is needed while the beans are cooking add either more beer or stock. Once the beans are tender, soft, but still hold their shape, they are done.

Step 7

Season the beans with enough salt to taste. Turn off the heat and keep warm until ready to serve. They can be made up to 3 days in advanced