Smoked Porter Black Beans

Smoked Porter cooked Black BeansWhen the settlers cooked over an open fire, the resulting food had a subtle smoky note to their dishes.  This smoke is the byproduct of cooking over fire and would act as a seasoning to the final dish.  To re-create this in a modern beer kitchen, the use of a Smoked Porter, adds depth to this recipe with malt flavor, hints of roast, coffee, chocolate and an underlined smoke character.

 

Try this recipe alongside a taco bar, use with any BBQ meats, in any recipe calling for BBQ style beans or over my Four Ale Nacho recipe.

Smoked Porter Black Beans
Smoked Porter Black Beans
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A wonderful black bean side dish with just the right amount of smoke, from a smoked porter beer.
Servings Prep Time
8 people 20 minute
Cook Time Passive Time
2 hour 24 hour
Servings Prep Time
8 people 20 minute
Cook Time Passive Time
2 hour 24 hour
Smoked Porter Black Beans
Smoked Porter Black Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A wonderful black bean side dish with just the right amount of smoke, from a smoked porter beer.
Servings Prep Time
8 people 20 minute
Cook Time Passive Time
2 hour 24 hour
Servings Prep Time
8 people 20 minute
Cook Time Passive Time
2 hour 24 hour
Ingredients
Servings: people
Units:
Instructions
  • The day before you make this recipe, take a large container, add the washed black beans (dried) and add enough cold water to cover the beans by 3-4 inches. Let them soak overnight, up to 24 hours to re-hydrate them and reduce their cooking time.
  • In a large pot over medium heat, add the oil, then the sliced onions. Using a spoon, stir the onions, coating in the oil and sauté for 10 - 12 minutes. Add the pasilla peppers. Once the onions start to turn a golden brown color, drop the heat to medium low and cook for another 3 - 4 minutes. The onions are ready when they have turned a dark brown, not black color and are very sweet.
  • Add in the chopped garlic and chipotle peppers (more or less depending on heat/spicy tolerance and taste), sautéing for 2 - 3 minutes. Next add in the oregano.
  • Do not add any salt at this point. The salt molecules will block the tiny holes in the membrane of the dried beans, preventing them from cooking properly. Add in the drained soaked beans to the pot and toss to coat.
    Black Beans
  • Deglaze the pan with the Smoked Porter and then add enough stock to cover the beans by a few inches and raise the heat to medium high.
    Smoked Porter cooked Black Beans
  • Once the beans are boiling, reduce the heat back to medium and let simmer until tender, stirring once in a while to prevent any scorching on the bottom of the pot. Depending on the age of the beans and the soaking time, the beans will be tender anywhere from an hour to 2 hours of cooking time. If more liquid is needed while the beans are cooking add either more beer or stock. Once the beans are tender, soft, but still hold their shape, they are done.
  • Season the beans with enough salt to taste. Turn off the heat and keep warm until ready to serve. They can be made up to 3 days in advanced
Recipe Notes

Cooking Beer Suggestions:

There are many different types of Smoked Beers to chose from.  I've used Alaskan Brewing Co. Smoked Porter several times and been very pleased with the results.  Stone Brewing Co. also makes a very nice Smoked Porter.

 

Sean Paxton

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