This recipe is from Mark Bittman’s How to cook everything. When we read about it in Mark’s weekly newsletter, we had to try it ourselves to find out what he has to say about cooking black beans with beer:
It’s incredible how much flavor you get from adding a cup of beer to black beans, and nearly any beer will work: Lagers and wheat beers yield a lighter and fruitier dish, porters will be rich, and stouts richer still, with deep, caramelized flavors.
It’s a very satisfying bean stew, where Bio Alberti black beans shine with their smoky aromas. It can be served as a soup if you add some extra cooking water at the end or as a rich vegetarian side dish that bursts with flavor.
- Soak the beans overnight in cold water.
- Discard the water and put the beans in the most decadent lidded pot you have.
- Bring to a boil, add salt to the water, and finally lower the flame to a simmer.
- Cover with the lid and let it simmer for about an hour.
- When they are tender but still with a bite, drain the beans and keep the cooking water.
- Put the EVOO in a large skillet over medium-high heat. When it’s hot, add the onion and cook, occasionally stirring, until softened, about 5 minutes.
- Add the garlic, cook for about a minute, then add the beer, beans, chili, honey, and a good sprinkle of salt and pepper. If beans are too dry, add bean cooking water.
- Bring to a steady bubble and cook until the liquid is slightly reduced and thickened, about 15 minutes. Taste and adjust the seasoning.
- Serve hot. Or store, covered, in the refrigerator for up to 3 days.
Regional Recipe from Umbria