If I make it I will be making a triple batch. I can't imagine the beet greens (although I do love them) in beans. I will also add the grilled chicken.
Drunken Beans: Moosewood New Classics
Such a good recipe, easy to boot, and leftovers have been even better- had to share!
At first it seemed almost like a bean soup; I added diced grilled chicken and beet greens, let it cook down and it became a thick stew. Absolutely delicious- smoky, intense, warm and satisfying. A very easy after-work dinner- quick assembly and it just sits and simmers while you make a side and set the table.
Moosewood New Classics
Serves 4 to 6
1 tablespoon vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
1/4 teaspoon salt
1 teaspoon ground cumin
12 ounces amber beer
2 teaspoons brown sugar, packed
15-ounce can pinto beans, rinsed and drained
14-ounce tomatoes with juice, chopped
2-3 teaspoons chipotle adobo sauce
2 teaspoons soy sauce
Heat the oil in an 8- or 9- inch frying pan. Add the onions, garlic, and salt and sauté on medium-high heat until the onions are translucent, about 10 minutes. Dust the onions with the cumin and continue to cook stirring continuously, for another minute or two.
Stir in the beer, brown sugar, pinto beans, tomatoes, adobo sauce, and soy sauce. Bring to a boil then reduce the heat and simmer gently, uncovered, for about 20 minutes to allow the flavors to mingle and the alcohol to mellow. Stir occasionally.
Ladle into small bowls and serve.
PER 7.25 ounce serving: 156 calories, 6.1 g protein, 2.9 g fat; 24.1 carbs, 5.4 grams fiber.