Fat Jeff’s Fat Tire Beans
Photo: Annabelle Breakey; Styling: Robyn Valarik
Reader Jeffrey Lehane of Lone Jack, Missouri, likes his beans blazingly hot: He adds as much as 1/4 cup chipotle chile powder and 4 fresh jalapeño chiles to a batch. We’ve toned it down a little (and it’s still quite spicy), but feel free to follow Lehane’s path of fire if you like. Serve with warm cornbread–and a cold bottle of Fat Tire.
How to Make It
1
Sort and rinse beans, put in a large bowl, and add enough water to cover by at least 3 in. Soak overnight.
2
Drain beans and put in a 5- to 6-qt. slow-cooker along with ham hock. Add ale and chicken broth. Beans should be just covered with liquid; add water if needed. Set cooker to low.
3
Toast chile powder and cumin in a large nonstick frying pan over medium heat until fragrant, about 30 seconds. Scrape spices into slow-cooker and cover.
4
Cook bacon in same pan until crisp, then drain on paper towels. Drain all but 1 tbsp. drippings from pan. Add onion and jalapeño and cook until onion is lightly browned. Add garlic and cook until fragrant, a few seconds. Crumble bacon and oregano into onion mixture, stir, and add to slow-cooker along with tomatoes. Cover and cook until beans are tender, 6 to 8 hours.
5
Serve beans in large, deep bowls topped with shredded ham, green onions, and cilantro.
Ingredients
3 cups dried pinto beans (1 1/4 lbs.)
1 ham hock (about 1 1/2 lbs.)
1 bottle (12 oz.) Fat Tire Amber Ale or other Belgian-style ale
4 cups reduced-sodium chicken broth
2 teaspoons chipotle chile powder
1 tablespoon ground cumin
2 thick slices bacon (about 1 1/2 oz.)
1 large onion, chopped
1 jalapeño chile, chopped
2 garlic cloves, chopped
1 1/2 tablespoons dried oregano, preferably Mexican
2 Roma tomatoes, coarsely chopped
Kosher salt
1/2 cup sliced green onions
1/2 cup chopped cilantro
Directions
1
Sort and rinse beans, put in a large bowl, and add enough water to cover by at least 3 in. Soak overnight.
2
Drain beans and put in a 5- to 6-qt. slow-cooker along with ham hock. Add ale and chicken broth. Beans should be just covered with liquid; add water if needed. Set cooker to low.
3
Toast chile powder and cumin in a large nonstick frying pan over medium heat until fragrant, about 30 seconds. Scrape spices into slow-cooker and cover.
4
Cook bacon in same pan until crisp, then drain on paper towels. Drain all but 1 tbsp. drippings from pan. Add onion and jalapeño and cook until onion is lightly browned. Add garlic and cook until fragrant, a few seconds. Crumble bacon and oregano into onion mixture, stir, and add to slow-cooker along with tomatoes. Cover and cook until beans are tender, 6 to 8 hours.
5
Serve beans in large, deep bowls topped with shredded ham, green onions, and cilantro.
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