All Simple Vegetable Recipes


Cooking Beer Beans Recipes

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

  1. 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.

  2. In a small skillet, heat the olive oil over medium heat.

  3. Cook the onion, stirring occasionally, until just translucent, about 5 minutes.

  4. 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.

  5. Simmer over low heat 30 minutes longer.

  6. Just before serving, stir in the cilantro. Garnish with the green onions and sour cream.
     

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