You know that episode of Friends where Rachel makes the Thanksgiving dessert and she puts beef in the trifle? That is one of the most quoted episodes in our house, and one of our favorite lines is "Custard? Good. Jam? Good. Meat? Gooood." I kind of felt that way about this dinner. "Beans? Good. Beer? Goood." It does have molasses in it, which might cause you to scratch your head a little, just like meat in a trifle might, but trust me on this one and just go with it. It provides a nice subtle sweetness to the dish.
I added some extra spices and flavors, and it should go without saying that we loved this meal. I served the beans over rice, with jalapeno-cheddar cornbread on the side. And just so you know, I ate the leftovers over a sweet potato topped with salsa, Greek yogurt, and cheddar, and that now holds the title for my favorite lunch ever.
One Year Ago: Summer Squash Bruschetta
Beer-Glazed Black Beans
adapted from My Recession Kitchen, originally from Mark Bittman
- 1 Tbs olive oil
- 1/2 large onion, chopped
- 1 jalapeno pepper, seeds and ribs removed, minced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/8 tsp cayenne pepper
- 1 cup beer
- 3 cups cooked black beans (about 2 cans)
- 1 Tbs molasses
- 1/2 tsp kosher salt
- 1/4 cup roughly chopped cilantro
- 2-3 cherry tomatoes, quartered
- shredded cheese, for garnish
Add the beer, beans, molasses, and salt, and bring to a simmer. Cook, stirring occasionally, until most of the beer has evaporated and the mixture has thickened, about 15 minutes.
Stir in the cilantro and tomatoes, and season to taste with additional salt and pepper, if needed.