Beer Beans

This is a fairly simple variation on plain boiled beans. I use it as a side dish for Chili. You can also use these with various kinds of sauces for variety. They work particularly well with a tomato sauce with chunks of pork.

Ingredients

2 Pounds of dried red kidney beans
6 cans of dry beer (Carlings Black Label works well)
1 bulb of garlic, peeled and chopped coarse
1 medium onion, chopped fine
1 small bell pepper chopped fine
1 bay leaf
1 tblsp salt

Optional

1/2 cup dried hot chile peppers
(Whole red cayennes look very impressive)

Preparation

Rinse the beans and check for stones. Put in a large pot with 4 cans of beer and enough water to cover by an inch or so, if necessary. Bring to a boil, turn off the heat, cover and let sit over night.

Drain the beans and add the other 2 cans of beer (add water to cover if necessary) and the rest of the ingredients. Bring to a simmer and cook until the beans are soft but not falling apart (usually at least an hour). Drain off liquid. The beans are now ready to use.

Serve as a side dish with chili and cornbread.