BEANS AND BEER
Beans and Beer is the perfect side dish for your summer outings.It's best served at room temperature, but it can also be refrigerated and served cold as a bean salad. Because it has no ingredients of animal origin, it can be left out of refrigeration for hours without a problem. If you're in a hurry and don't have time to soak the beans, you can substitute 2 cans of pinto beans for the dried beans. Add the undrained canned beans and leave out the sugar and salt the recipe calls for.Originally from the food section of the Houston Chronicle under a "Cook It Light" heading.
Provided by Leslie in Texas
Categories Beans
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 158.6, Fat 0.6, SaturatedFat 0.1, Sodium 299.7, Carbohydrate 28.4, Fiber 6.5, Sugar 3.4, Protein 8.6
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