You’ve had baked beans on toast, but beer baked beans are the way to a beer lover’s heart. And a most socially acceptable way to have beer for breakfast
We all have friends who say they brush their teeth with beer, right? These beer baked beans for breakfast are a classier version of that 😉 While I’m not a beer fan, I do love the lighter craft wheat beers. Bangalore has a buzzing microbrewery scene and some of the brewmasters have truly nailed the wheat beers.
I recently attended an event for a popular Belgian beer and this was another beer I loved for its citrusy light nature. Since I am on this boozy recipes series, I was wondering what’s the best way to put this beer to use.
When it comes to cooking with beer, there is the popular beer-can chicken. Stout pairs well with chocolate in cakes. I was thinking of how a light wheat beer would pair along with beans and indeed there were a few recipes online on beer baked beans. This recipe that I tried takes a short cut using canned Cannellini beans, a few herbs and spices along with the beer. These beer baked beans make a uniquely flavoured topping on toast for a special breakfast or even as crostini.
If you don’t find canned beans, soak dried white beans overnight, pressure cook with water for 2 whistles and 6-8 minutes on sim. When cooled, drain liquid and reserve for use later (if required), and use in the recipe.
The mild cannellini beans absorb the flavours of the onion, garlic and the alcohol in the beer simply heightens the flavour from all the aromatics.
If your better half loves his/her beer, make sure you impress them with beer baked beans on toast along with eggs cooked in their favourite style for a breakfast in bed and earn vital brownie points.
These beans can also be prepared the previous night and refrigerated, to be heated and used for breakfast. These also make tasty appetisers in the form of crostini or bruschetta.
Beer Baked Beans Crostini
- 1 tbsp Olive Oil
- 1 tbsp chopped garlic Finely
- 1 onion Large , finely sliced
- 1 tsp rosemary Dried
- 1/2 cup Arugula leaves
- 1 can Cannellini beans
- 1 cup beer Hoegaarden
- 5 - 6 Cherry tomatoes
- 1/4 tsp Salt
- 1/2 tsp Black pepper ground
- 1/4 2 - 3 tsp Red chilli Parsley flakes tspFlat leaf finely chopped
- In a pan, heat the oil. Add the garlic and onion and sautxe9 for 6-8 minutes until the onions are caramelised .
- Add the rosemary, finely minced rocket leaves and stir for 1-2 minutes.
- Drain and rinse the beans, add to the pan .
- Stir well and add the beer, cherry tomatoes, salt, pepper and red Chilli flakes .
- Simmer for 5-6 minutes until the beans absorb all the flavours and nearly dried out.
- Serve on top of sliced sourdough bread or along with toast as a crostini or bruschetta.