Beer-Glazed Black Beans

It’s amazing how much flavor you get from adding a cup of beer to black beans, and nearly any beer will work: Lagers and wheat beers yield a lighter and fruitier dish, porters will be rich, and stouts richer still, with deep, caramelized flavors.

Makes: 4 servings
Time: 20 minutes with cooked beans


  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 tablespoon minced garlic

  • 1 cup beer

  • 3 cups cooked or canned black beans, drained but still moist

  • 1 tablespoon chili powder

  • 1 tablespoon molasses or honey

  • Salt and pepper


1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cook for about a minute, then add the beer, beans, chili powder, molasses, and a good sprinkle of salt and pepper.

2. Bring to a steady bubble and cook until the liquid is slightly reduced and thickened, about 15 minutes. Taste and adjust the seasoning. Serve hot. Or store, covered, in the refrigerator for up to 3 days.

Recipe from How to Cook Everything Vegetarian