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"Cooking with Alaskan Beer"
Porter Borracho Frijoles (Porter Drunken Beans)
Soak beans overnight.
Drain beans and refill the pot with chicken stock and enough water to cover the beans with 1-2 inches of liquid. Season with pepper. Cover and bring to a boil. Reduce heat to medium-low and cover. Cook for 1 ½ hours. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
Stir in Alaskan Smoked Porter, tomatoes, onion, jalapeno peppers, garlic, oregano, cilantro, and bay leaves. Continue to cook uncovered for 1 hour or until beans are tender.
With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with pepper to taste.
Adapted by Shannon West from allrecipes.com.
It's clear from the Mayflower's log that beer was the reason the Pilgrims landed at Plymouth Rock. The crew didn't want to waste beer looking for a better site, so they hastened the passengers ashore for water so the seamen might have more beer.