Recipe by Leslie in Texas
Beans and Beer is the perfect side dish for your summer outings.It's best served at room temperature, but it can also be refrigerated and served cold as a bean salad. Because it has no ingredients of animal origin, it can be left out of refrigeration for hours without a problem. If you're in a hurry and don't have time to soak the beans, you can substitute 2 cans of pinto beans for the dried beans. Add the undrained canned beans and leave out the sugar and salt the recipe calls for.Originally from the food section of the Houston Chronicle under a "Cook It Light" heading.
- 1 1⁄2 cups dried pinto beans, soaked overnight
- 1 large onion, chopped (1 1/2 cups)
- 2 garlic cloves, minced
- 1 cup beer
- 2 cups roma tomatoes, diced
- 1 jalapeno pepper, seeded, devined, and diced (or to taste)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 cup cilantro leaf, chopped and loosely packed (or to taste)
Directions See How It's Made
- Drain and rinse the beans.
- Place beans in a pot and cover with water by at least 3 inches.
- Bring to a boil over medium-high heat.
- Reduce the heat to low and cook, covered, until the beans are tender, about 1 hour.
- Combine onion and garlic in a large,heavy pot and cook, covered over low heat until soft and translucent. You may add a little water to prevent sticking.
- Add beans,beer,tomatoes,jalapeno,sugar,salt,and pepper.
- Simmer, covered 30 more minutes.
- Remove from heat and allow to come to room temperature.
- Add cilantro and mix well.