NEWCASTLE BLACK BEANS

[seymour]

From St. Louis Post Dispatch, October 15, 2008

Newcastle Black Beans
by Mark Naski, Finnish-American brewer, author, educator.

Yield: 12 to 15 servings

Ingredients:
1 pound dried black beans (see note)
1 large red onion, chopped fine
4 cloves garlic, peeled and minced
5 pickled jalapeño peppers with seeds, sliced 1/8 inch thick
1 (28-ounce) can diced tomatoes
1 (6-pack) Newcastle brown ale
Salt
Ground black pepper

Instructions:
1. Rinse and sort beans; place in a 5-gallon pot or Dutch oven. Add onion, garlic, pickled jalapeños and tomatoes and their juice. Add enough beer to cover the ingredients by 1 inch.
2. Bring just to a boil, then cover and reduce heat to medium low. Add more beer as the beans cook.
3. Cook 4 to 5 hours or until beans are soft, then add salt and pepper to taste and serve.

Note: Naski doesn't quick-cook or soak the beans before making this dish.

Per serving (based on 15):
236 calories; 0.5g fat (2 percent calories from fat); no saturated fat; no cholesterol; 14g protein; 44g carbohydrate; 4g sugar; 9g fiber; 206mg sodium; 23mg calcium; 273mg potassium.

[crafty john]

I like the sound of this one too, I love cooking especially if the recipe has beer in it. Do you have any more recipes? If you have I would really appreciate it if you could post them.

[seymour]

...Do you have any more recipes?...

Sure, stay tuned. Coming soon:
Bitter-battered California-style Fish Tacos
Ditch Stout and Jameson Sweet Potato Waffles
Brown Ale Bouillabaisse