Fall’s first real cold front to hit Southeast Texas rolled into town yesterday and officially got the Pint Jockeys in the holiday spirit. While we’re sad to see Halloween, Oktoberfest and a host of tasty fall ales go, we’re equally excited for turkey, football and winter seasonals!
Beginning today, we’re going to help our readers put together a beer-lover’s Thanksgiving menu by featuring a different recipe every Friday leading up to the big feast. Plus, you can also check out our Wednesday Seasonal column to learn about some of the upcoming winter ales.
Let’s get started with the countdown to Thanksgiving. We’ll get warmed up with a side – Green Beans in Beer Sauce. Because who doesn’t like their veggies soaked in beer and accompanied by bacon?
Here’s what you’ll need:
- 1/3 pound sliced bacon, diced
- 1 package (16 ounces) frozen cut green beans, thawed
- 1/3 cup Saint Arnold Brown Ale
- 1/3 cup butter, cubed
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar
- 4 teaspoons cornstarch
- 2 teaspoons grated onion
Once you round up your ingredients, follow these quick and easy steps:
- In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
- Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.
- In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon. Yield: 4 servings.
Please note that this recipe only makes four servings, so if you’re preparing a bigger Thanksgiving feast, or just appreciate leftovers, we recommend doubling the above.
You’ll also notice that we’ve selected Saint Arnold Brown – a brew that’s dark, but not too dark – to compliment the brown sugar in the dish. Saint Arnold Brown has a deep copper color and a full, malty body with hints of chocolate. The brew’s slightly sweet hop flavor and complex malt combination will create a nice balance with the heartiness of the bacon. Plus, Saint Arnold Brown is available all year round, so you can use it to whip up this side whenever you find yourself with a worthy main course.
Well, that’s one down, with two more to go. Check back next Friday for our top stuffing recipe. We’ll also start our introduction to winter ales on Wednesday to get everyone ready for the upcoming Pint Jockey tasting events on November 17!
Until next week… Cheers!