I have a distinct memory of sitting at the small dining table in my Granny and Pa's camper at Lake Something-or-Other about 20 years ago (I would have been seven or maybe eight) eating Granny's yummy barbecue Beer Beans. They were tangy and sweet, salty and smooth. And I'd imagine there was also some appeal in fact that taboo booze was the main ingredient.
Now fast forward to 2008: No one in my family remembers Granny's Beer Beans. Not even my Granny. My mom thinks I made the whole thing up, and Granny just doesn't remember (though she didn't rule out the possibility).
So I set out to prove them wrong ... or at least all too senile to remember :-) Last night, I threw together these Baked Beer Beans:
I combined a little Bud Light (it's what my neighbor Wes had on hand ... but a vegan stout would be nice), cannelenni beans, ketchup, molasses, maple syrup, onion, and garlic and then tossed the whole dish in the oven for 45 minutes. After one bite, the memory came back even stronger. The beer gives the beans a unique hops-y taste, but not in an overpowering way. It was like deja vu, a taste I know I've experienced. Now I have to make them again so my family can see how right I was.
Since beans are no main course, I also mixed up some of Show Me Vegan's delicious Tempeh Spread and served it on Ezekiel bread with tomato and iceberg lettuce:
I saw this Veganaise-based spread on her blog awhile back, and as a fan of sandwich spreads, I knew I'd make it someday. Since summer's coming to a close at the end of the month, I'm trying to eat as much summer-y foods as I can. I'm going to miss the days of cold entrees, grilled tofu, and fresh juicy tomatoes. Oh well, at least the pumpkins are coming!