Smoky Buckeye Beans with Dates
Slow-simmered buckeye beans in apricot ale with tomatoes, chiles, beer, and dates for a sweet-savory finish.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
8 oz
buckeye beans
5 cups
water
1
bay leaf
1 can
no-salt diced tomatoes, pulsed to a chunky puree
1/2
jalapeño, seeded and minced
1/2
white onion, minced
2
garlic cloves, minced
1/2 tsp
New Mexican red chile powder
1/2 tsp
ground cumin
1/2 tsp
mustard powder
1/2 cup
apricot hefeweizen (or other lager or ale)
2
dates, pitted and chopped
3/4 tsp
hickory smoked salt, to taste
- Add dry beans, water, and bay leaf to a Dutch oven.
- Bring to a boil over high heat, uncovered, and boil for 10–15 minutes.
- Continue boiling while prepping the tomatoes through garlic.
- Add tomatoes through dates. Reduce heat to a simmer, cover, and cook several hours until beans are tender, stirring once or twice an hour.
- Add water as needed to keep beans just submerged.
- When beans are tender, add smoked salt to taste.
- Stir and cook 5–10 minutes to release starches and slightly thicken the liquid.
• Prep: 15 mins • Cook: 3–5 hours • Total: 3½–5¼ hours
Makes 1 batch
Kitchen & Pantry Picks
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Notes from Craig
Beans will thicken further as they cool.
Inspired by a famous Rancho Meladuco + Rancho Gordo recipe from The Bean Book, but adapted for the plant-based kitchen with hickory salt and a splash of fruity apricot beer.
Next time, I plan to double the jalapeno (it wasn't spicy) and add in 1/4 tsp decaf instant coffee crystals.