Drunken BBQ Beans

This is a post you will want to bookmark if you love smoky barbecue flavors in an all-vegetarian meal. It is easily my new favorite vegetarian dinner, and soon you will see why.

Beer! Not a light beer, but something flavorful, amber or darker, like this Sam Adams Irish Red.

Half a can of chopped chipotles in as much adobo sauce as you can squeeze out the can. Reserve the rest of the chipotles for later, maybe to make some salsa?

I decided to use up the beans I had in my cupboard, a can of pinto beans and a can of kidney beans, draining and rinsing them before getting started. I am pretty grossed out by the liquid that comes in the can!

Making these beans was simple, but if you allow a little bit of extra time for them to simmer on the lowest heat, you reap the flavor benefits. Into the pot went the beans, the beer, a heaping tablespoon of molasses, and the chopped chipotle in adobo sauce. Mix up all of the ingredients, and simmer until a nice, syrupy sauce has formed.

Serve atop a tasty wedge of corn bread, topped with grated sharp cheddar or another cheese of your choice.

Being totally stuffed up and feeling icky with allergies has really killed my appetite, but this dinner brought it back. I topped it with some pickled cabbage slaw that I made earlier in the week for a zesty, crunchy contrast to the hot, smoky beans and soft, somewhat sweet bread. A bowl of heaven, I tell you! Cooking with beer is where it’s at.

Do you cook with beer or wine often? What’s your favorite dish?