Leftover Birria Consomé Black Beans Recipe

The Broth That Tells a Story

Hello, my dear. Come sit. Let’s talk about beans. Not just any beans. These are story beans. They start with a magic potion called birria consommé. It’s the rich broth left from spicy stew.

Maybe you made tacos last night. You had this gorgeous broth left. It feels wrong to pour it out. I always save it. It holds all those good spices. It’s a secret flavor boost waiting to happen.

Why This Simple Pot Matters

This recipe is a kitchen hug. It teaches us to waste nothing. A leftover becomes a new beginning. That matters so much. It makes cooking feel wise and kind.

It also makes your house smell wonderful. Like patience and care. Doesn’t that smell amazing? The simmering fills every room. It tells everyone dinner is coming.

A Little Bean Tale

My grandson once called these “taco beans.” He was right. I still laugh at that. He ate three bowls. He didn’t care they were “just beans.” He cared they were delicious.

That’s the other reason this matters. It feeds a crowd simply. It fills bellies with goodness. And it’s so gentle on your wallet. What’s your favorite “leftover makeover” in your house? I’d love to hear.

Let’s Get Them Simmering

It’s easy. Rinse your black beans. Put them in a big pot with water and your saved broth. Bring it all to a boil. Then, turn it down to a happy bubble.

Let it cook for an hour or two. Stir it sometimes. Peek in on it. The beans will get soft and soak up all that spice. Fun fact: Adding salt at the end helps the beans stay tender while they cook!

Your Turn in the Kitchen

Taste as you go. Do the beans feel soft? Is the broth tasty enough? You are the boss of your pot. Add a pinch of salt if it needs it. Add water if it looks dry.

When they’re perfect, you have choices. Eat them right away. Or let them cool and freeze some. They are a gift to your future, busy self. Will you eat yours with rice, in a bowl, or with tortillas? Tell me how you serve yours.

Ingredients:

Ingredient	Amount	Notes
Leftover Birria Consommé	2 to 4 cups
Water	8 cups
Dried Black Beans	1 pound (16 ounces)
Salt	if needed	To taste, after cooking

My Favorite Way to Stretch a Feast

Hello, my dear. It’s Anna. Come sit a moment. I love a big pot of birria. But the best part is often the broth left behind. That rich, spiced consommé is liquid gold. We never waste it in my kitchen. Instead, we make the most wonderful pot of beans. Doesn’t that smell amazing already? This recipe turns one great meal into two. It’s the kind of quiet magic I learned from my mother. Let me show you how simple it is.

Step 1: Grab your biggest, heaviest pot. Pour in eight cups of fresh water. Put it on the stove and turn the heat to high. We need that water to get good and boiling. While you wait, rinse your black beans. I just put them in a colander and let the cold water run over them. It feels nice and cool on your hands.

Step 2: Once the water is rolling, carefully add your rinsed beans. Then, pour in your leftover birria broth. All of it! Give it a gentle stir with a wooden spoon. Put the lid on the pot. Let it come back up to a boil. I use this time to wipe the counters. (A hard-learned tip: Always start with a clean kitchen. It makes everything more pleasant.)

Step 3: When it’s boiling again, take the lid off. Turn the heat down to medium-low. Let it bubble gently, not wildly. Now we wait. Come stir it every so often. I listen to the radio while I do. After about an hour, taste a bean. Is it tender yet? If not, let it cook a bit longer.

Step 4: Keep checking every twenty minutes. The beans are done when they’re soft and creamy. If the pot looks dry, add a little more water. Once they’re perfect, taste the broth. Does it need salt? The birria broth is already seasoned. So just add a tiny pinch if you must. What’s your favorite thing to make with leftovers? Share below!

Cook Time: 1 to 2 hours
Total Time: Up to 2 hours 15 minutes
Yield: 8 servings
Category: Soup, Side Dish

Three Fun Twists for Your Beans

This recipe is like a friendly blank canvas. You can paint it with your own favorite flavors. Here are a few ideas I’ve tried over the years. My grandson loves the “Fiesta” version. I still laugh at how fast he eats it.

The Fiesta Bowl: Serve beans over rice. Top with diced onion, fresh cilantro, and a squeeze of lime.

Hearty Soup: Stir in shredded chicken or beef at the end. Let it warm through. Perfect for a chilly evening.

Smoky & Spicy: Add a chopped chipotle pepper from a can. It gives a deep, smoky heat. Just one will do it!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

These beans are a meal all by themselves. But I love to dress them up. A warm corn tortilla on the side is a must for dipping. A simple salad of crisp lettuce and tomatoes balances the richness. For garnish, I always set out extra chopped onion, cilantro, and lime wedges. Let everyone add their own.

To drink? A cold, fizzy lemon-lime soda is wonderful. For the grown-ups, a light Mexican lager beer pairs beautifully. It cuts right through the richness. Which would you choose tonight?

Making Your Beans Last

Let’s talk about keeping these tasty beans. They freeze beautifully. Cool them completely first. Then pack them in small containers. This way, you thaw only what you need.

I remember my first big batch. I froze it all in one tub. What a brick! Now I use little jars. Reheating is simple. Warm them gently on the stove. Add a splash of water if they seem thick.

Batch cooking like this saves future-you time. It turns a busy night into a cozy one. A ready meal waits in your freezer. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bean Troubles

Sometimes beans can be tricky. But do not worry. Every cook faces these little issues. Here are easy fixes.

First, beans taking forever to soften? Your water might be too hard. Try using filtered or bottled water. I once cooked beans for three hours! They were still hard. The water was the problem all along.

Second, the broth is too thin. Just let it simmer uncovered. It will thicken up nicely. Third, not enough flavor? Remember to salt at the end. Salt too early can toughen beans.

Getting these right builds your confidence. It also makes your food taste its very best. Which of these problems have you run into before?

Your Bean Questions, Answered

Q: Are these beans gluten-free? A: Yes, they are. Just check your original consommé ingredients.

Q: Can I make them ahead? A: Absolutely. Their flavor gets even better the next day.

Q: What if I have no leftover consommé? A: Use any rich broth you like. Beef broth works well.

Q: Can I double the recipe? A: You can. Just use a very large pot. *Fun fact: Black beans are also called turtle beans!*

Q: Any optional add-ins? A: A bay leaf while cooking adds a lovely hint. Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple, hearty recipe. It turns one great meal into another. That is my favorite kind of kitchen magic.

I would be so delighted to see your creation. Share a picture of your cozy bowl. Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with good, simple food.

Happy cooking!
—Anna Whitmore.