This recipe was adapted from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, we had to try it ourselves.
This is what he has to say about cooking black beans with beer:
It’s amazing how much flavor you get from adding a cup of beer to black beans, and nearly any beer will work: Lagers and wheat beers yield a lighter and fruitier dish, porters will be rich, and stouts richer still, with deep, caramelized flavors.
It’s a very satisfying bean stew, where Bio Alberti black beans really shine with their smoky aromas. It can be served as a soup if you add some extra cooking water at the end, or as a rich vegetarian side dish that bursts with flavor.
SERVES: 4 people
TIME: 40 minutes
2 tablespoons extra virgin olive oil
1 onion, chopped
1 garlic clove, chopped
1 cup beer
3 cups cooked black beans, drained but still moist
2 teaspoon of chili peppers (or to taste)
1 tablespoon of honey
Sea Salt & black pepper
- Soak the beans in salted water overnight.
- Drain black beans and place them in a pot. Fill with enough water to cover by at least 3 inches. Season with salt and bring the water to a boil, then reduce to a gentle simmer.
- Cook uncovered, skimming the surface of the foam as needed.
- Beans will be cooked when they have an evenly tender texture, but still a bite (approximately 1 hour).
- Drain the beans, saving their cooking water.
- Put the EVOO in a large skillet over medium-high heat. When it’s hot, add the onion and cook, stirring occasionally, until softened (about 5 minutes).
- Add the garlic, cook for about a minute, then add the beer, beans, chili, and honey. If beans are too dry, add bean cooking water.
- Bring to a steady bubble and cook until the liquid is slightly reduced and thickened (15 minutes). Taste and adjust the seasoning.
- Serve hot or store in the refrigerator for up to 3 days.