Beer Beans
These savory beans are delicious with any outdoor barbecue, but
especially with ribs.
Makes 8 servings
1 pound (about 3 cups) dried beans, such as black beans or red kidney
beans, picked over, soaked overnight, and drained
2 tablespoons good-quality olive oil
1 small onion, minced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
One 12 ounce can beer, regular to light
1/3 cup chopped fresh cilantro
1 bunch (6 to 8) green onions (scallions), white part only, thinly
sliced
Sour cream, regular or light
Place the beans in a large kettle. Add enough water to cover the beans
by about 2 inches. Simmer gently over medium low heat, uncovered, until
tender, 1 1/2 to 2 hours.
In a small skillet, heat the olive oil
over medium heat.
Cook the onion, stirring occasionally,
until just translucent, about 5 minutes.
Add the garlic and cook over low heat,
without burning, for 1 minute longer. Stir the onions and garlic into
the beans, stir in the salt, cumin, and beer.
Simmer over low heat 30 minutes longer.
Just before serving, stir in the
cilantro. Garnish with the green onions and sour cream.
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