The finished Clamper feast: New York steak, spicy beans, potatoes, fresh salad, and a glass of moonshine
PBR Beans
Servings: 8 servings
Ingredients
- 4, 16- ounce cans pinto beans drained
- 2 cups chicken broth
- 6, 12- ounce cans Pabst Blue Ribbon beer
- Tony Chachere’s Creole Seasoning to taste
- Cavender’s All-Purpose Greek Seasoning to taste
- Some garlic
- 1 pound bacon chopped
- 1 yellow onion chopped
- Worcestershire sauce to taste
- Garlic salt to taste
Instructions
- Fry bacon in pan on medium heat. As bacon cooks, open one beer and drink. In large pot, add onion and garlic, cook on medium heat until aromatic, then add cooked bacon. At this point, you should be done with your first beer. Add 1 can of beer to pot, and open one for yourself. Bring pot to simmer; add chicken broth. Finish beer. Open beer. Take several drinks. Add Greek and Creole seasonings along with garlic salt. Add beans and several dashes of Worcestershire. Open beer and drink. Stir beans, simmer, drink, and repeat until all beer is gone. Enjoy beans. If beans taste bad and you don’t have a buzz, you did it wrong.
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