.jpg "Beer Bean in Collard Wrap, Food Photography")
Today’s post will be quick! I’ve got Melissa Rogers and Jeffery Kusterbeck here celebrating New Years with me and I must get back to that. We’ve got some serious Cards Against Humanity and Betrayal at House on the Hill to play.
Anyway, beans and collards are considered good luck to eat on New Years. I’ve combined both of them in these wraps to double up on the luck! Plus these beans have beer in them. Seriously delicious.
The bean recipe was adapted from this recipe.
Ingredients
- 1 lb Kidney Beans
- 6 + 1/2 cups water
- 1 Red Onion
- 3 Garlic cloves, peeled and chopped
- 1 Tbs Oregano
- 3 canned pickled whole Jalapeño chiles
- 1 14.5 oz. can diced tomatoes with juice
- 1 bottle amber beer
- Kosher salt
- Juice of one lime
- 1 tbs agave nectar
- 2 cups brown rice
- 24 large collard green leaves
Directions
- Cook 2 cups of rice following the instructions on the package.
- Check the beans to make sure there are no stones hiding in there and quickly rinse the beans under some water.
- Bring the bean and 6 cups of water to a boil in a large pot. Let boil for 2 minutes.
- After 2 minutes, turn the heat off and let the beans sit in the water for an hour.
- Meanwhile, wash the collards and cut the stems off the bottom.
- Bring a large pot of water to a boil and stick a collard leaf in. Let the leaf boil for 30 – 60 seconds or until the leaf’s stem seems soft enough to fold. Remove the leaf from the water and set it on a paper towel to dry. Repeat this step with each leaf.
- In a very large sauté pan, heat 1/2 cup water and the chopped onion. Let it cook until the onions are fragrant and somewhat translucent. You may need to add more water.
- Add the garlic cloves and oregano to the onions and let cook for a minute or 2.
- Add the beans (and the water they have been cooking in), tomatoes, beer, agave, and 2-3 whole chiles to the onion mixture.
- Bring the bean mix to a boil, then reduce the heat to low and cook, partially covered, for 60 – 90 minutes. Be sure to stir often to ensure the beans dont burn onto the bottom of the pan!
- Taste the beans as they are cooking and add salt until it is to your liking.
- After cooking, be sure to let the beans cool off a bit before wrapping them in the collards.
- Put a scoop of beans in the center of the leaf and roll it up like a burrito.
- Put a scoop of rice in the center of a second leaf. Place the bean wrap on top of the rice and roll up like a burrito. See the bottom, right image above.
- Slice the burrito in half, squeeze lemon over the wraps and EAT.
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+ - 10 comments
Y - Beer beans!? Why didn’t I read this before cooking up a big pot of beans the other day!
Scissors and Spice - Yum! I have a big bag of collards right now and this is a perfect idea!
5 Veggie Dinner Ideas | SweetOnVeg.com - [...] {Photo courtesy of V.K. Rees Photography} Flavourful beer beans and rice stuffed in collard wraps (or tortillas) ~ Click here for the recipe. [...]
Maggie Muggins - I looove that coffee bean picture!
I’m not too familiar with the beans/collards = good luck tradition, but I don’t think you can go wrong with something that looks that pretty.
Brian @ A Thought For Food - These look marvelous! Need to give this a try!
Yadsia @ShopCookMake - this looks so simple and delicious.
Susan - I love this! (And am wondering whether I can find agave nectar in London…)
Amrita - Looks absolutely fantastic! Happy New Year!
Ruby - Cards Against Humanity is the best game ever. The food looks delicious! Happy new year!
Kristen - Happy New Year to you!!