Monday, July 21, 2014

Love and Beer Soaked Beans

"Beer is proof that God wants us to be happy"

I think we have all heard the famous quote by Philly's own hero, Benjamin Franklin, and I think many of us can agree that beer is pretty awesome.

It's the perfect drink for the summer. It is cold, crisp, refreshing, and has so many varieties of flavors.

So when I found out this month's Recipe Redux theme was cooking with spirits, extracts and other alcohols, I was really excited to try something new.

Beer actually has a few health benefits as well, which makes it perfect for some Love and Grub.

Having a little alcohol a day is thought to be heart healthy (2 drinks for men, 1 for women), can increase the good cholesterol, HDL, while also lowering the bad, LDL.

Beer also contains some fiber, has several B vitamins and also could be good for your bones!

Now, I'm not talking drinking as many beers as you can in one night. That is definitely not healthy. 
But having one or two, here and there, can add some benefits without causing more harm. 

Today, I'm using Harpoon's Big Squeeze Shandy which is flavored with grapefruit. It is a sweet beer, so the sweetness pairs well with richness of the beans.

Also, this citrus goes even more perfectly with a little Asian flair of soy sauce, ginger, garlic and a little sesame oil.

I even added a little kale because you all know that I love to add veggies where I can.

So let's get to it!


One 12oz beer, preferably a wheat beer or shandy 
1 can pinto beans (no salt added)
1/2 can black beans (no salt added)
2 cloves garlic, minced
1 stalk celery, finely chopped
1 bunch kale, chopped
1 tbsp soy sauce
1 tbsp sugar
pinch of ground ginger
salt and pepper to taste!
1 tbsp toasted sesame oil (optional)


1. Begin by heating up some oil in a pot, on medium-high heat. You can use olive oil here.

2. Add the celery and cook until it begins to soften. Lower the heat to medium.

 3. Add the garlic, cook for 1-2 minutes. Once you can smell the aroma of garlic, add the beans, beer, soy sauce, ginger, salt and pepper.

4. Bring up to a boil. 

5. Once it begins to bubble, reduce the heat to low, cover it and let it cook!

6. About 15 minutes in, add the sugar and sesame oil, stir and cover that baby back up.

7. Stir it here and there, and don't forget taste for salt/pepper. If it tastes a little too acidic or maybe metallic from the cans, add a little more sugar which should nicely balance that out.

8. Let it cook for another 45 minutes to an hour, or until the beer has reduced and thickened up and the beans have softened.

9. When it's about 10 minutes before it's done, or before serving, add the kale. It shouldn't take to long for it to soften and wilt. 

Serve as such and enjoy! 

You can also add some herbs like cilantro to freshen it up, or just a little sour cream to make it creamy. 

The beans becomes tender and sweet, with a hint of tang from the grapefruit and beer.

The beans and the beer pair so well together! 
This is a perfect dish to bring to any BBQ or have as a side. 

Simply delicious.

Garnish with a little fresh cilantro for that added freshness and enjoy!

Lots of LOVE,



  1. I love beans cooked with beer, adding kale is a great idea. It's on my list of recipes to try

    1. thanks for stopping by!! it was delicious. let me know if you do and how you like it!

  2. Yum, looks delicious! I love this bean dish as a great side for any meal. Great recipe for this months theme!

    xoxo Sarah Grace, Fresh Fit N Healthy.

    1. hi sarah! thanks for stopping by and for your feedback!!

  3. Beans and beer...never ever thought you could do this. So cool. And you used one of my favorite beers too! My hubbie is all over this recipe. I'll let you know how it goes...

    1. please do!! thanks for stopping by!