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Honey baked black beans

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ANother recipe from the leftover beer article in the WaPo:

Honey baked black beans

2 Tblsp grape seed, corn or canola oil 

1/2 cup diced sweet onion

1 clove garlic minced

two 16 ounce cans no-salt black beans, drained and rinsed

3 Tblsp honey (different types of honey will yield different results, experiment)

2 Tblsp ketchup

1 Tblsp Worcestershire sauce

1 canned chipotle pepper, chopped with adobo sauce

1 tsp Creole mustard or any brown mustard

one 12 ounce bottle dark beer (like honey, different beers will yield different results)

kosher salt to taste

Heat oil in a large cast-iron skillet over medium-high heat for 30 seconds, then stir in onion and garlic. Cook until onion is translucent, about 5 minutes.

add black beans, honey, ketchup, Worcestershire sauce, chipotle pepper and mustard, stirring to incorporate. Cover skillet and reduce heat to medium-low; cook for 39 minutes, then uncover. 

Use the back of a wooden spoon to mash 1/8 of the beans, stir in beer; cook uncovered for 10 minutes, tasting and adding salt if needed.


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On 1/26/2018 at 4:42 AM, RalphWaldoMooseworth said:

Tom is now our official skeptic and fact-checker!

I was impressed at such a specific number!

I'm actually a crummy cook in some regards, since I cook things longer than recipes suggest. I think the "professional" recipes writers must have different stoves and ovens than I do since their med-low is closer to my medium.  Or their bake time of 12-14 minutes is more like 14-16 minutes!


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