After some warmer spring days, this past weekend brought a cold front with lots of snow fall. Though the snow was consistent we didn’t have as much as expected and a lot melted on Sunday. The roads weren’t really bad but the snow still seemed like a good excuse to stay inside
Trapping myself indoors, I was able to complete a lot…funny how that works! There were multiple recipes I had been wanting to try and in the end I got to make 4 other recipes than the one I am writing about now: chili coconut curry, homemade pizza, German pancakes and scrumptious gluten/dairy-free chocolate cookies!
For those that don’t know, a Yeti is a “large hairy creature resembling a human or bear…” The Yeti is the symbol of Great Divde, a local brewery.
Baked beans with the Yeti was my first thought but I really had to ponder the flavors I wanted and what would accompany it. My search of beer and beans brought a lot of Mexican-style beans which was not in my thoughts for the Yeti. Garlic and spices were out of the picture because they would distract from the flavor. After looking at several recipes and conversing with my mom, bacon and caramelized onions became a part of the recipe.
Finally, I found these breakfast beery baked beans which made me decide the Yeti and the Bean Stock would be perfect for breakfast with some poached eggs This person’s recipe was with a smoked porter which sounds like a lot of fun too.
The beans turned out pretty tasty (or I guess I would not be posting!) The ingredients are simple but the Yeti is the star of the meal. A lot of people have a hard time cooking with beer because they would rather just drink it. I completely understand! The Yeti is a little more expensive but luckily you don’t use the whole bomber so you get to drink the rest while you’re cooking
Breakfast Beer Beans
4 strips bacon
1 medium yellow onion, chopped
1 package of dried northern beans
2 cups Yeti (or other stout)
2 cups water
1 T honey
Sea salt, to taste
Though this recipe is simple it must be planned ahead. The beans must be soaked overnight. Make sure to soak them in a large enough container to give them room to grow. After soaking, drain beans.
- Cook bacon in a skillet on the stove.
- Once it is done, remove from stove and place on a paper towel to cool.
- Chop the onion and cook it in the bacon fat.
- While the onions are simmering, put the beans, yeti and water into a crock pot and turn on low (see cooking time below).
- After the onions are cooked, throw them into the crock pot. Cut the bacon into small pieces and add to the crock pot.
- Cover with a lid and let the smells permeate your house
Since these were for breakfast, I had to make them the day before. In the crock pot, on low, they took about 8 hours. If wanting this for dinner, start it at noon or early afternoon and put it on high. It should be ready by dinner
For the Future
A little less liquid would be perfect. Possibly a 1/4-1/2 cup less would provide just the right amount. A couple more strips of bacon would be nice
One last thing, this was my first time ever making poached eggs! Maybe everyone already knows this, but they aren’t too hard to make. If you haven’t made them before, check out some YouTube videos. They are very helpful
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