Bev’s Version of Shiner Bock Beans, by Beverly Hicks Burch

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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 Smile

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.

Serves 8


Shiner Bock Beans

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