Bev’s Version of Shiner Bock Beans, by Beverly Hicks Burch
I found this recipe a few years ago in Rachael Ray’s magazine. Over the years I’ve adapted it just a tad…Bevizing it as it’s known around my house. I always like to use low sodium chicken broth in place of water whenever possible because I think it lends itself to a richer flavor.
The beans are a great cool weather dish. And, fall is definitely around the corner here. There’s a “bite” to these bean..a little heat from the chipotle peppers. Even so, Tall & Handsome still added Tabasco sauce to his…I was justly amazed. Had I done the same thing I would have been a fire breathing dragon this morning…
I served this with cornbread and I noticed there were “seconds” going around
Shiner Bock Beans
Adapted from a recipe from Everyday with Rachael Ray
2 cups dried pinto beans
Low sodium chicken broth
1 onion, chopped
4 cloves garlic, crushed
1 jalapeno chili, stemmed, seeded and finely chopped
2 bay leaves
1 12 oz. bottle Shiner Bock beer or other amber colored ale
2 tablespoons chopped chipotle chilies in adobo sauce
2 tablespoons sherry wine vinegar
1 cup coarsely chopped cilantro (I would probably use parsley or just a tad cilantro with mostly parsley since we don’t care for cilantro)
In a large pot cover beans with water to be covered 1 inch. Bring beans and water to a boil. Lower heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour.
Drain and rinse beans.
Return beans to the pot and add low sodium chicken broth to cover beans about 1 inch. (I used one large box of Swanson’s low sodium chicken broth.)
Add the onion, garlic, jalapeno, and bay leaves. Bring to a boil. Lower heat and simmer 1 hour, stirring occasionally.
Stir in the beer and simmer until the beans are tender and creamy, about 30 minutes. Discard bay leaves and stir in the chipotle chilies, vinegar and cilantro; season with salt and pepper.