A dark bowl of beef stew with a spoon inside it on a wooden surface.

Drunken Beans

(Don’t panic - this only uses half a bottle of beer)

Serves 2–4

  • 400g cooked heirloom Pinto beans

  • ½ bottle beer (lager)

  • 1 rasher back bacon or tablespoon of unsmoked pancetta

  • ½ onion, chopped

  • 2 cloves garlic, crushed

  • 2 mild red chillies (or a single more potent one), deseeded and finely chopped

  • 250g mushrooms, sliced

  • Limes

  1. Warm the cooked beans over medium-low heat. Stir in the beer. The beans should be somewhat soupy. Add more beer if too thick; or turn up the flame and cook off excess liquid if too thin.

  2. Cook bacon/pancetta in an ungreased frying pan over medium-low heat until fat is mostly rendered. Remove bacon and excess fat, leaving about a tablespoon. Add onion, garlic and chillies and sauté until soft, then add mushrooms. Cook until soft. Chop bacon and add to mix.

  3. Add mushroom/bacon mix to the pot of beans. Mix thoroughly and cook for another 10 minutes. Test for seasoning.

    Serve with a lime wedge.