Today is National Bock Beer Day. I’m not a beer person myself, but, you can’t deny the wonderful flavor beer can add to a recipe. A few years back I found a recipe for Shiner Bock Beans in one of Rachael Ray’s magazines.
Well, you know me, I’ve never met a recipe I didn’t think I could improve in some form or fashion. So, I set about tweaking and Bevizing the recipe.
One change – use low sodium chicken broth. Why use water when you can use chicken broth and add richness and depth to your dish?
There’s a “bite” to these beans due to the heat from the chipotle peppers and adobo sauce. Even so, Tall & Handsome still added Tabasco sauce to his, of course he did – he’s New Mexican! Had I done the same thing I would have turned into a fire breathing dragon. You can adjust the amount of heat by using less or more of the chipotle peppers and adobo sauce.
I serve this with cornbread and I notice there’s usually “seconds” going around.
Shiner Bock Beans
Adapted and inspired 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)
1. In a large pot make sure beans are covered with water plus 1 inch.
2. Bring beans and water to a boil. Lower heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour.
3. Drain and rinse beans.
4. 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. About 6 cups, more if needed.)
5. Add the onion, garlic, jalapeno, and bay leaves. Bring to a boil. Lower heat and simmer 1 hour, stirring occasionally.
6. 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.
©2015 Beverly Hicks Burch All Rights Reserved.