Heat the olive oil in a large skillet over medium-high heat.
Once shimmering, add the chopped onion and cook, stirring occasionally, until it softens, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Pour in the beer, then add the drained black beans, chili powder, and honey.
Season generously with salt and pepper and stir everything to combine.
Bring the mixture to a steady simmer and cook, stirring occasionally, until the liquid has reduced and thickened into a beautiful glaze, about 10-15 minutes.
Taste and adjust the seasoning with more salt, pepper, or a touch of honey if needed.
Serve immediately.
Don't be afraid to swap the beans! This recipe also works beautifully with pinto beans, pink beans, or even black-eyed peas.
