Here’s a great way to work more beans (and beer?) into your diet. These beans, flavored with beer, garlic and cumin, are a great side dish to barbequed meats and poultry. The longer you let the beans sit, the more flavor they will absorb.
Remember, just like wine, never cook with a beer that you wouldn’t drink. If you don’t like it as a beverage, you most likely won’t care for it in a recipe either!
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 cup light beer
2 jalapeno peppers, minced
2 cloves garlic, minced
1 1/2 tsp. cumin
1/4 tsp. salt
- Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin, and salt in a large saucepan.
- Simmer for 10-15 minutes.
- Serve warm.
Food Mingle Blog Alternatives and Substitutions:
- I substituted fresh cracked black pepper for the jalapenos, only because of personal taste.
- I used Genessee Light beer. I am not a beer drinker, so even the beer taste in this recipe was quite heavy for my taste. You’ll want to adjust the amount of beer to your taste and be sure to let is simmer for a bit so that the alcohol burns off, leaving behind a rich taste.
Yield: 6 servings