Recipe: The Backyard Ranch Beans (using beer, bacon and molasses)

THE BACKYARD RANCH BEANS

"This makes a big pot of beans. Recipe can be halved or quartered."

4 lbs. dried pinto beans
2 medium white or yellow onions, minced
1 medium head (cluster) garlic, minced
1 lb. bacon, diced into 1/4-inch pieces, cooked and drained
3 oz. Worcestershire sauce
8 to 10 oz. Shiner Bock beer
2 medium jalapeno peppers, seeded and minced
4 tbsp. chili powder
1 tbsp. ground cumin
3 tbsp. molasses
Salt, to taste

Soak beans in water overnight. 

Cook until tender; drain.

Combine remaining ingredients in a saucepan and simmer until onions are clear, about 15-20 minutes, over medium heat. 

Add cooked beans and simmer 20-30 minutes. Salt to taste.

Source: Jeff Blank, The Backyard at Bee Cave, Austin-American Statesman, Austin, TX, February 16, 1994

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