Tuesday, July 31, 2012

Germexican Beans

There is a precedent for this. According to Wikipedia a bunch of Germans started to immigrate to Mexico in the mid to late 19th century. That's where all of the bad Mexican lager beers come from. Why not, then, boil pinto beans in lager and then serve them with sour kraut atop toasted rye bread thus bringing together the fartiest foods from both cultures?

Germexican Beans on rye toast with sour kraut and rosemary garlic roasted potatoes.
1 lb. pinto beans, sorted, rinsed and soaked for 4-6 hours
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. 

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