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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband's favorite beans. Sunset Books, Low-fat Vegetarian. Ingredients:
crumb topping |
4 slices sourdough sandwich bread, torn into pieces |
1 tbl. olive oil |
3 or 4 cloves garlic, minced |
beer-braised beans |
1 large onion, chopped |
water |
2 cans (about 15 oz.) pinto beans, drained and rinsed |
1 can (about 8 oz.) tomato sauce |
1 can (about 6 oz.) tomato paste |
1/2 c beer (or to taste) |
1/4 c firmly packed brown sugar |
3 tbl. molasses |
1 1/2 tsp. dry mustard |
1 1/2 tsp. worcestershire or reduced-sodium soy sauce |
2 medium-size tomatoes (about 12 oz.) chopped |
3/4 c non-fat sour cream |
Directions:
1. In a blender or food processor, whirl bread to make fine crumbs. Pour crumbs into a wide nonstick frying pan and add oil and garlic. Cook over medium heat, stiring often, until crumbs are crisp and golden (about 15 minutes). Remove from pan and set aside. If made ahead, let cool completely; then store airtight until next day.
2. While crumbs are toasting, combine onion and 1/4 C water in a 3-to4-quart pan. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 Tbl. at a time, if pan appears dry.
3. Stir in beans, tomato sauce, tomato paste, 1/4 C of the beer, sugar, molasses, mustard, and worcestershire. Bring to a boil; then reduce heat so beans boil gently. Cook uncovered, stirring occasionally, until flavors are blended (about 10 minutes).
4. Add tomatoes and cook, stirring, just until heated through (about 3 minutes). Remove from heat and stir in remaining 1/4 cup of beer.
5. Spoon beans into 4 wide individual bowl and sprinkle evenly with crumbs. Top with sour cream.
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