|Germexican Beans on rye toast with sour kraut and rosemary garlic roasted potatoes.|
1 white onion, roughly chopped
3 bay leaves
6 bottles of a German or Mexican lager, something not very hoppy
1 Tbsp. sea salt
1) After the beans have been soaked, rinse them and place them in a large soup pot or dutch oven along with the onion and bay leaves and cover with about 3 bottles of beer.
2) Bring the beer to a boil and reduce the heat to a low boil (more than a simmer). As the beans cook continue to add more beer as the liquid evaporates to keep the beans submerged in a good amount of liquid. When you run out of beer you can just add water after that.
3) After the beans have cooked for about 2 hours add 1 Tbsp. of sea salt and start testing the beans for softness. When the beans are completely tender let the liquid start to evaporate until they are in a thick rather than watery sauce.
Serve on toasted rye bread spread with whole grain German style mustard and topped with sour kraut. This makes about 5 cups of beans.