Drunken BBQ Beans

This is a post you will want to bookmark if you love smoky barbecue flavors in an all-vegetarian meal. It is easily my new favorite vegetarian dinner, and soon you will see why.

drunken beans and cornbread

Beer! Not a light beer, but something flavorful, amber or darker, like this Sam Adams Irish Red.


Half a can of chopped chipotles in as much adobo sauce as you can squeeze out the can. Reserve the rest of the chipotles for later, maybe to make some salsa?

chipotle in adobo

I decided to use up the beans I had in my cupboard, a can of pinto beans and a can of kidney beans, draining and rinsing them before getting started. I am pretty grossed out by the liquid that comes in the can!

mixed beans

Making these beans was simple, but if you allow a little bit of extra time for them to simmer on the lowest heat, you reap the flavor benefits. Into the pot went the beans, the beer, a heaping tablespoon of molasses, and the chopped chipotle in adobo sauce. Mix up all of the ingredients, and simmer until a nice, syrupy sauce has formed.

beans in beer

Serve atop a tasty wedge of corn bread, topped with grated sharp cheddar or another cheese of your choice.

corn bread and beans

Being totally stuffed up and feeling icky with allergies has really killed my appetite, but this dinner brought it back. I topped it with some pickled cabbage slaw that I made earlier in the week for a zesty, crunchy contrast to the hot, smoky beans and soft, somewhat sweet bread. A bowl of heaven, I tell you! Cooking with beer is where it’s at.

Do you cook with beer or wine often? What’s your favorite dish?

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Tags: beans, beer, Food, healthy recipe, Vegetarian

  1. Michelle’s avatar

    I cook more with wine than beer. I love mushrooms marsala!


  2. Daisy’s avatar

    this looks awesome. I am totally making it soon to get out of this allergy funk! What is it with them and killing our appetites?!


    1. traveleatlove’s avatar

      I was just complaining to my mom about my lack of appetite. Food bloggers not interested in eating!


    2. Kristen @ Batterlicker.com’s avatar

      Love Sam Adams Irish Red. Have you had a chance to try their Revolutionary Rye? Delicious!

      And I agree that cooking with beer – or other booze – is usually a great idea. Beer-Steamed Lobster Tails is one of my favorites, but also love mustard-beer combinations like in this Warm Potato Salad with Bratwurst and Kale in Creamy Mustard Sauce or Celery Root and Cabbage in Drunken Mustard Sauce.


      1. traveleatlove’s avatar

        I haven’t tried that beer, but I think the store near my house has it. I will have to pick some up. Thanks for sharing the links; I absolutely love warm potato salad!


      2. Raija’s avatar

        yum…i need some molasses in the house…


        1. traveleatlove’s avatar

          I love how a little goes a long way, and it seems to last forever!


        2. Megan’s avatar

          I definitely cook with wine much more often… coq au vin, boeuf bourguignon…


        3. Sues’s avatar

          Yummm anything with chipotle is delicious to me :) These look fabulous! And you know I love using wine and beer in the kitchen. I do tons of baking with beer and put wine in many of my dishes :) It makes everything better!


        4. alicia’s avatar

          I love beans. This sounds great….and on top of cornbread? Score!


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