Beer Beans


It isn’t very often New Jersey gets to see 60 degree days in January.  The uncharacteristically warm temps over the past weekend had me day dreaming of sunny blue skies and long summer days.  When you get an opportunity like this it only makes sense to fire up the grill.  So, we did just that — a little mid-winter barby!

In efforts to avoid breaking our lazy day streak, we quickly threw together some dishes with the ingredients we had on hand.  These beans were among the feast and turned out so succulent and flavorful (think Boston Baked Beans).  These will be making their way into our dinner repertoire, for sure. 

So, grab a beer (and one for the beans!) and head on over to the kitchen…  

Beer Beans 

(If you want to get really fancy, add some diced up weenies!)

  • 2 cans small red beans
  • 5-6 slices smoked bacon
  • 1/2 large onion, chopped
  • 1 bottle of beer (of your choice)
  • 1/2 cup ketchup
  • 2 tsp Dijon mustard
  • 2 tbsp molasses
  • 1/4 cup apple cider vinegar
  • 2 tbsp brown sugar
  • a couple dashes of Worcestershire sauce
  • a few dashes of tabasco sauce (depending on your taste)
  • salt/pepper

In a large dutch oven cook bacon until crisp and brown.  Remove bacon from pot and set aside. 

Add onion to the pot and sweat for a few minutes until onion becomes translucent.

Add 1/2 cup of beer, and then mix in ketchup, Dijon, molasses, vinegar, brown sugar, worcestershire, tabasco, salt/pepper .  Add beans, cover and simmer for about 45 minutes, stirring frequently.  Contiue to add the rest of the beer whille cooking  (you may also have to add a little water if the beans begin to dry out).  

Once the sauce cooks and thickens add the bacon back to the pot and serve.




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Filed under All Posts, Appetizers and the likes, Great for a barbeque, Holidays - 4th of July, Pork, Recipes, Side Dishes

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