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Beer Beans

Source of Recipe


The Seattle Times






List of Ingredients



• 1 lb. small white beans
  
• 1-1/2 Tbsp olive oil
  
• 1 onion, peeled and finely chopped
  
• 2 medium cloves garlic, peeled and minced
  
• 5 cups water
  
• 1 (12-ounce) bottle beer
  
• 1 lb. ham hock
  
• 1/4 cup brown sugar
  
• 1 tsp dry mustard
  
• 1 tsp chili powder
  
• 1/2 tsp ground cumin
  
• 1/4 tsp cayenne pepper
  
• 1/2 tsp dried thyme, crushed
  
• Grated peel of 1 large orange
  
• 1 (4-ounce) can chopped green chiles
  
• 4 Tbsp cider vinegar
  
• 1/4 tsp salt, or to taste
  
• Freshly ground black pepper to taste
  






Instructions



1. Soak the beans in lots of water to cover overnight. Or place the beans in a saucepan, cover with water, and bring to a boil; let sit 1 hour. Drain.
   
   
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic; saut� 10 minutes. Add the beans, 5 cups of water, beer, ham hock, brown sugar, mustard, chili powder, cumin, cayenne, thyme and orange peel. Bring to a boil, reduce the heat and simmer, covered, 1 hour. Stir occasionally.
   
   
3. Add the green chiles and continue cooking, uncovered, 30 minutes. Stir occasionally. At this point, the beans should be soft and very thick. The meat can be removed from the ham hock, cut into small pieces and added to the beans. Stir in the vinegar, salt and pepper. Adjust seasonings if necessary, and serve.
   
   Makes 10 servings.