Drunken Beans

Encouraging Thoughts

I mentioned on FB I was making drunken beans for dinner and someone asked what that was. I realized I had not written a recipe for it, which is stupid because I make these a lot! This recipe is another case of me trying to create a bean dish my hubby would like. He HATES beans. I figured if I worked some pork fat in there, that would help ;-) The twist, so to speak, is to boil the beer down to a thick/bacony sauce. It is an easy step and takes those beans to another level. David loves these and I find the more her eats them, the more he is open to eating beans. Since beans are so healthy, full of fiber and cheap, I am thrilled!

Drunken Beans

Makes 4 cups

4 cups (or two 15 oz cans) cooked pinto beans

3 slices of raw bacon, cut into small pieces

1 tsp. oil, I like raw coconut

½ large onion, chopped in small pieces

1 cup beer, I use whatever my homebrew hubby has on-hand but rich ale is good.

2 garlic cloves, finely chopped

1 tsp. ground pepper

1 TBL. salt

Heat a soup pot on high. Add oil and bacon. When bacon starts to release it’s fat (about a minute or two) add onions and turn heat down to med/high. Cook until bacon is crisp and onion have caramelized. If it starts to burn turn heat down more. Then add beer and garlic. You want to cook the beer down until it has thicken BUT before it evaporates. Add beans, pepper and salt. Simmer 10 minutes on low. If the beans seem too dry (not enough sauce) add a small bit of water. Although these beans do not have a lot of sauce. You can enjoy them as is or refry them!