Black Bean Bowl

Anchor Porter Black Bean Bowls

I’ve done it you guys. I’ve shared the secret of my existence. Black bean bowls. I literally cook a pound of black beans every week and eat them throughout. I usually add some chicken sausage and veggies. It’s a no-brainer. It’s super quick and easy, it tastes great and it’s nutritious.

Then I had the idea to add beer to it. Obviously. I don’t know why I hadn’t done it before. The beans always need a sauce of some sort, this should have just been a logical addition all along. I chose a bottle of Anchor Porter, which is dark, roasty and well-balanced and I just dug right in. It turned out great. The brew added a great complexity to the dish and played well with the flavors of the smoked paprika.

I really hope you guys try this one. I think it’ll be something you end up making again and again. It’s the easy/yummy recipes that find their ways into your heart.

Head on over to drinkingcraft.com for the full recipe!

Editor’s Note: This recipe originally ran on DrinkingCraft.com on March 19, 2014. 


Simple. Fast. Healthy. Beer.

What more do you need for a weeknight meal? This recipe will quickly fall into your repertoire. It is a simple stovetop/one-pot combo of chicken sausage, black beans, spinach, mushrooms, cheese and porter that you can whip up in 15 minutes. Throw it in a tortilla with some guac, scoop it up with some corn chips or just eat it straight from the bowl.

Anchor Porter Black Bean Bowl
serves 2

2 chicken sausages, sliced into coins
½ cup sliced portobello mushrooms
1 cup black beans, cooked and drained
½ cup Anchor Porter
⅓ cup shredded white cheddar
½ cup fresh baby spinach leaves
½ tsp smoked paprika
salt and pepper
cooking spray
tortillas, sour cream and guacamole, optional

Preheat a skillet over medium-low heat. Spray with cooking spray. Add chicken sausage and mushrooms. Cook for about 5 minutes, until mushrooms get smaller and darker and chicken sausage is cooked through.

Add in black beans, porter, paprika and salt and pepper. Cook another 5 minutes on high, until heated through. Toss in spinach and cheddar cheese, remove from heat. Spinach will wilt and cheese will melt.

Serve hot.



About

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.


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