Ingredients
1 lb dried beans, soaked overnight in salty water
2 onions, sliced thinly
4 cloves garlic, minced
¼ C tomato paste
6 sprigs of thyme, rosemary and/or oregano
1 beer (nothing too fancy but any flavor that you like)
Water to cover by 2 inches
Method
- Heat oven to 325F
- In a large ovenproof dish, heat a big glug of oil till shimmering
- Briefly fry the herbs in the oil (adding any spices or chili peppers that you’re using)
- Add the onions and garlic (and any other vegetables you’d like to include) to cool down the oil
- Add a pinch of salt and allow the onions to soften
- Add the tomato paste and beer and stir to mix and let the beer reduce by half
- Add the beans and let cook in the mixture for 5 min or so
- Add the water, bring to a boil, cover with a tight fitting lid and then transfer to the oven
- Bake until beans are tender (anywhere from 1 hour to 2 ½)
- Remove the beans from the oven and allow to cool in the cooking liquid
