Prep Time: 15 minutes

Total Time: 1 hour

Servings: 6-8

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Beer-Baked Black Bean Cassoulet


1/4 pound bacon
1 cup slivered brown onion
1 clove Elephant Garlic, minced, or 3 cloves regular garlic, minced
2 11-ounce packages black beans
1/2 cup Frieda’s Marinated Dried Tomatoes, drained and slivered
1 12-ounce bottle dark beer
1/2 cup water
1/3 cup packed brown sugar
2 tablespoons Dijon mustard


In a medium skillet, cook bacon with onion and garlic over medium heat about 5 minutes, or until bacon is nearly done, but not crisp. Drain well. Meanwhile, cook black beans according to package directions; drain. In a 2-quart casserole dish stir together drained beans, tomatoes, bacon mixture, beer, 1/2 cup water, brown sugar and mustard until well-combined. Turn mixture into a 2-quart casserole dish; cover. Bake in a 350-degree F. oven for about 30 minutes, or until mixture is heated through.