Thursday, February 19, 2009
Beer-Glazed Black Beans with Grape Tomatoes
These beans make the house smell amazing! It's the beer. And the garlic and molasses. But mostly the beer. They taste like sweet barbecued beans that baked for an hour, but they are prepared in a skillet in much less time. They are good on their own, as a topping for nachos, or as the protein in a grain and veggie bowl. The recipe is from Mark Bittman's How to Cook Everything Vegetarian, and also can be found here. I substituted molasses for honey, used an entire can of beer, and added chopped grape tomatoes at the same time as the beans. See the pretty red color the sauteed tomatoes add? I'll definitely make this dish again when I want quick-to-cook beans in a sweet sauce.