Beans And Beer Food

BEER BAKED BEANS

Steps:

• Preheat oven to 400 degrees F.
• Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
• In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
• Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.

BEEF, BEAN, AND BEER CHILI

Steps:

• Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
• Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
• Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

DRUNKEN BEANS

Steps:

• Preheat oven to 300°F.
• In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapeño, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.)
• Stir in 2 teaspoons salt and bake beans 10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary. (Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.)

BEANS AND BEER

Steps:

• 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.
• Serve.

SLOW COOKER CHILI WITH BEER

Steps:

• Heat a large skillet over medium-high heat. Crumble ground beef into the skillet; add onion. Cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef and onion to a slow cooker.
• Stir tomato sauce, kidney beans, pinto beans, beer, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper into the beef and onion.
• Cook on High 4 to 5 hours.

GREEN BEANS IN BEER SAUCE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. , Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm., In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.