Here’s a Beerknurd-friendly recipe that’ll make a green bean fan out of anyone—especially a beer lover. The secret ingredient? Your favorite stout—dry, Baltic porter, imperial (for an extra boozy kick)—that creates a caramelized, coffee-like flavor that perfectly complements the veggies. Plus, you can’t go wrong when you add bacon, potatoes and garlic to the mix. This dish is guaranteed to be a hit at your Thanksgiving feast.
Stout Braised Green Beans
Courtesy of Matthew Richard, Flying Saucer Sugar Land manager
Serves 4–6 people
Ingredients:
- 5 pounds green beans
- 4 tablespoons olive oil, divided
- 1 cup of your favorite stout beer
- 2 pounds potatoes, chopped into wedges
- 2 pounds bacon, chopped
- 1 cup water
- Garlic, minced (2 cloves or to taste)
- Salt and pepper
Directions:
- Rinse green beans and trim ends
- In a medium-sized skillet, heat 2 tablespoons of olive oil on medium-high heat until shimmering
- Add green beans and let pan fry for one minute
- Add stout and sauté for a few minutes, stirring continuously
- Remove from heat
- Heat another clean skillet over medium-high heat
- Add remaining olive oil and heat until shimmering
- Add potatoes and bacon and cook until potatoes just start to soften
- Bring water to boil in large pot over medium-high heat
- Add green beans mixture, potatoes and bacon to pot
- Let cook for 30–45 minutes, or until potatoes are soft all the way through (check every five minutes)
- Remove from heat; add fresh garlic, salt and pepper to taste and stir vigorously
- Let sit for a few minutes
- Serve warm
