crockpot beer beans and cornbread

Here’s a super easy, sort of southern, filling and delicious dinner for you!

Crockpot Beer Beans

  • 2c. dry beans (I used great northern but pinto would also be good)
  • 4c. vegetable broth
  • 12 oz. beer of your choice
  • 1t. cumin
  • 1t. chili powder
  • 1/4t. pepper
  • 1t. salt
  • 2t. minced garlic

Combine in a crockpot and cook on high for 6 hours, stirring occasionally, until beans are soft and cooked through and liquid is absorbed.  Check on them the last hour or so to make sure they’re not getting dried out – add water if need be.  When you stir them stir them hard, so some of the beans get mashed a little.  Serve over your favorite cornbread (we love this recipe).

The beans end up a little soft and goopy and are really flavorful and delicious.  They’re perfect paired with cornbread.  We didn’t top ours with cheese but I imagine a little cheddar would have been good, too!


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