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