You should learn something new every day. Maybe that is the new thing you will learn today. Go ahead, start small.
A few days ago I learned that it’s an actual thing to be a semi-vegetarian. Here I was thinking I just didn’t eat meat that often. Now I’m part of a world-wide, supportive community where its ok to just eat chicken and fish a few times a week (ok, not really, but its a nice thought).
That being said, I’m working on an actual red meat post for you. It will be one of few. If you’re a meat eater, look forward to it. Bookmark it. Savor it. Everything else is coming up beans.
Today I learned how to fold a fitted sheet so it looks all neat and tidy. This is probably not something I will commit to memory (although that’s also a nice thought).
Yesterday I learned that its ok to drink beer at lunch if its part of an all-over meal plan.
Relax. I only drank the 4 ounces left in the bottle after using it to make these beans. By the way, there’s beer in these beans. How have I never done this before?!
I used a Blue Moon winter abbey ale, but just about any beer would work well. I suggest using one that you will want to drink because you’re going to be tossing back the last 4 ounces or so while you stir the beans. If you have plans to go Mexican with this dish, I think a Dos Equis would be perfect (and I might come over for dinner).
These beans are delicious served over brown rice or as a filling for tacos. I hope you’ll give it a try!
Beer-Glazed Black Beans
- 2 tablespoons extra virgin olive oil
- 1 small onion,, chopped
- 5 garlic cloves,, minced
- 1 cup beer
- 3 cups cooked or canned black beans, (about 2 15oz cans), drained but still moist
- 1 cup canned diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon honey
- Salt and freshly ground black pepper
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for about a minute. Add the remaining ingredients and a sprinkling of salt and pepper.
- Bring the mixture to a simmer and cook until the liquid is reduced and thickened, about 15 minutes. Taste and adjust the seasonings to your liking.
- Serve hot over brown rice with avocado and lime wedges, or as a filling in corn tortillas with toppings of your choice.