Beer-Glazed Black Beans

Makes: 4 servings

Time: 20 minutes with cooked beans

F M O

It’s amazing how much flavor you get from adding a cup of beer to black beans, and nearly any beer will work: Lagers and wheat beers yield a lighter and fruitier dish, porters will be rich, and stouts richer still, with deep, caramelized flavors. For a different kind of heat, you can stir in a dollop of Thai-Style Chile Paste (page 664) instead of the chili powder.

Other beans you can use: cooked pinto, pink, pigeon peas, black-eyed peas, appaloosa

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup beer
• 3 cups cooked or canned black beans, drained but still moist, liquid reserved
• 1 tablespoon chili powder
• 1 tablespoon molasses or honey
• Salt and pepper

1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cook for about a minute, then add the beer, beans, chili powder, molasses, and a good sprinkle of salt and pepper.
2. Bring to a steady bubble and cook until the liquid is slightly reduced and thickened, about 15 minutes. Taste and adjust the seasoning. Serve hot. Or store, covered, in the refrigerator for up to 3 days.

Beer-Glazed Black Beans and Tomatoes Any form of tomato — fresh, canned, or paste — is good here: Add 1 cup chopped ripe or canned tomatoes or 1 to 2 tablespoons tomato paste in Step 1.

Beer-Glazed Black Beans with Tamarind For a bit of tang: Stir in a couple of teaspoons of tamarind paste, and a pinch brown sugar if you like, in Step 1.

Beer-Glazed Black Beans with Ginger and Soy 
Add 1 tablespoon minced fresh ginger and 2 tablespoons or so fermented black beans with the garlic in Step 1. Stir in some soy sauce before salting.