Beer-braised Beans
From chihuahua 16 years agoIngredients
- Crumb Topping: shopping list
- 4 slices Sourdough sandwich bread, torn into pieces shopping list
- 1 Tbl. olive oil shopping list
- 3 or 4 cloves garlic, minced shopping list
- beer-braised Beans: shopping list
- 1 large onion, chopped shopping list
- water shopping list
- 2 cans (about 15 oz.) pinto beans, drained and rinsed shopping list
- 1 can (about 8 oz.) tomato sauce shopping list
- 1 can (about 6 oz.) tomato paste shopping list
- 1/2 C beer (or to taste) shopping list
- 1/4 C firmly packed brown sugar shopping list
- 3 Tbl. molasses shopping list
- 1 1/2 tsp. dry mustard shopping list
- 1 1/2 tsp. Worcestershire or reduced-sodium soy sauce shopping list
- 2 medium-size tomatoes (about 12 oz.) chopped shopping list
- 3/4 C non-fat sour cream shopping list
How to make it
- In a blender or food processor, whirl bread to make fine crumbs. Pour crumbs into a wide nonstick frying pan and add oil and garlic. Cook over medium heat, stiring often, until crumbs are crisp and golden (about 15 minutes). Remove from pan and set aside. If made ahead, let cool completely; then store airtight until next day.
- While crumbs are toasting, combine onion and 1/4 C water in a 3-to4-quart pan. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 Tbl. at a time, if pan appears dry.
- Stir in beans, tomato sauce, tomato paste, 1/4 C of the beer, sugar, molasses, mustard, and worcestershire. Bring to a boil; then reduce heat so beans boil gently. Cook uncovered, stirring occasionally, until flavors are blended (about 10 minutes).
- Add tomatoes and cook, stirring, just until heated through (about 3 minutes). Remove from heat and stir in remaining 1/4 cup of beer.
- Spoon beans into 4 wide individual bowl and sprinkle evenly with crumbs. Top with sour cream.
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