Porter Stewed Beans

Porter Stewed Beans
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.8
  • Total Fat: 6.9 g
  • Cholesterol: 3.6 mg
  • Sodium: 327.8 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 9.2 g

View full nutritional breakdown of Porter Stewed Beans calories by ingredient
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Nice little beans to use to top nachos or rice, or throw in a burrito. Use them for anything!

Except pizza, don't use them on pizza!

..okay, try them on pizza.
Nice little beans to use to top nachos or rice, or throw in a burrito. Use them for anything!

Except pizza, don't use them on pizza!

..okay, try them on pizza.

Number of Servings: 6


    1 pound black beans, with water to cover and soaked overnight
    2-3 tablespoons olive oil
    2 large yellow onions, peeled and chopped
    1/4 cup chopped garlic
    1 pasilla pepper, seeded and sliced, or another hot pepper
    1-5 chipotle peppers, canned in adobo sauce, minced
    1 tablespoon dried oregano
    1 (22 ounce) bottle smoked porter (or 22 ounces porter plus 1/2 teaspoon liquid smoke)
    3 cups chicken stock, vegetable stock or water
    kosher salt, to taste at the end of the cooking process


Place the washed black beans in a large container and cover with water by 3-4 inches. Let soak overnight or up to 24 hours.
In a large pot over medium heat, add the oil, then the sliced onions. Sauté for 10-12 minutes. Once the onions start to turn a golden brown color, drop the heat to medium low and cook for another 3-4 minutes. The onions are ready when they have turned a dark brown, not black color and are very sweet. Add the chopped garlic and pasilla pepper and sauté for 2-3 minutes. Next add in the chipotle peppers (more or less depending on heat/spicy tolerance and taste) and oregano. Do not add any salt at this point. The salt molecules will block the tiny holes in the membrane of the dried beans, preventing them from cooking properly. Add the drained soaked beans to the pot and toss to coat. Deglaze the pan with the smoked porter and then add enough stock to cover the beans by a few inches and raise the heat to medium high. Once the beans are boiling, reduce the heat back to medium and let simmer until tender, stirring once in a while to prevent any scorching on the bottom of the pot. Depending on the age of the beans and the soaking time, the beans will be tender anywhere from an hour to 2 hours of cooking time. If more liquid is needed while the beans are cooking add either more beer or stock. Once the beans are tender, soft, but still hold their shape, they are done. Season with salt to taste. Turn off the heat and keep warm until ready to serve.

Serving Size: Makes 6 servings.

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