Thursday, August 18, 2011


While staying at a resort in Antigua, and vacationing by myself, I met a lovely couple from New York.  We used to hang out poolside.  Jay bragged about his fabulous BEER BEANS.  I was able to "snatch up" the recipe and I've been making them ever since.  The ingredients are approximates.

always blend 2 different types of beans/shown pink and black


olive oil
2 cans Goya beans - mix 2 kinds, ie: black and pink / drain and rinse
fresh basil, about 6 leaves
cumin, 1 tsp
ketchup, 3 squirts
3 Tbsp. molasses
1 bottle beer, Samuel Adams / Bass Ale
paprika, 1/2 tsp
veggie bouillon, 1 tsp


1.  In a saucepan, cook onions and garlic in the olive oil. 
     (for a lighter, healthier version, I cook these in a bit of water and powered veggie stock)
2.  Add the beans.

after sauteing the onions and garlic, add the 2 types of beans

3.  Add the fresh basil, cumin, ketchup, molasses, beer, paprika, and veggie bouillon.
4.  Simmer till thickened and the desired consistency.

These are great served on nachos, plain white OR brown rice, in burritos and a hundred other ways.  YUM!

all the ingredients blended to perfection

served this last night with fresh made guacamole, tomato salsa and Recaito Sauce (cilantro sauce) 
leftovers today with rice and coleslaw and in warm burritos

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