Sarah Jagiela Of Sly Fox Brewing Shares A Go-to Recipe
The Beerbistro Cookbook - It’s one of those you borrow off a friend’s shelf and it never makes it back.
Adapted from The Beerbistro Cookbook (Key Porter Books, 2009)
Ingredients
SERVINGS: 8½ Cup(s)
- 1 tablespoon oil
- 16 ounces portobello mushrooms, sliced
- 2 medium sweet onions, finely diced
- 6 cloves fresh garlic, chopped
- 5 tablespoons Mexican chili spice
- 2 tablespoons dried thyme
- 2 tablespoons ground cumin
- 1 cup drained rinsed canned kidney beans
- 2½ cups brown ale
- 1 (28-ounce) can chunky tomato sauce
- 1 teaspoon red hot sauce
- Salt
Preparation
1. In a heavy-bottomed saucepan over high heat, heat oil. Add chopped mushrooms and cook until soft and slightly browned. Add onions and garlic. Cook until onions are softened and garlic is lightly cooked and fragrant.
2. Add spices and stir mushrooms so they are well coated. Stir in kidney beans, beer, and tomato sauce. Mix well and simmer, covered, for 1½–2 hours, or until thick and bubbly.
3. Add hot sauce and salt if needed. Serve immediately or cover and refrigerate for up to 5 days.
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Fall 2019 Issue
LETTER FROM THE EDITOR
WELCOME TO THE DRINKS ISSUE.
Ahead you’ll find stories about all things quaffable, but we take a particularly deep dive with two special features this mont...
