Soups, Stews, and Sides | NBWA: America's Beer Distributors

Serves 6

1 bottle (12 oz) lime and salt-flavored beer, or other fruit-flavored beer
1/3 cup extra-virgin olive oil
4 cloves garlic, sliced
1 pound baby potatoes (new, Yukon gold or fingerling), halved
½ pound baby carrots
3 thin leeks (white and light green parts only), chopped to 1”
½ pound asparagus, ends trimmed
½ pound sugar snap peas
1 tsp grated lemon zest
3 TBLS lemon juice
1 tsp whole grain mustard
3 TBLS chopped dill
1 tsp salt
¼ tsp black pepper

 

In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.

Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.

Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill.  Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.

Serves 6 – 8
 
1 pound black-eyed peas
1 ½ tablespoons extra-virgin olive oil
1 onion, diced (about 1 cup)
1 red or green bell pepper, seeded and diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
¾ pound ham steak, cut into ½ inch dice
2 cloves garlic, chopped
1 ½ tablespoons thyme leaves
½ teaspoon paprika
2 cups chicken stock
1 bottle (12 ounces) pale ale beer
1 cup white long grain rice (raw)
1 teaspoon salt
1 bunch scallions, chopped
 
Place peas in large saucepan and cover with cold water. Bring to a boil over medium-high heat. Boil two minutes. Remove from heat, cover pan and let stand one hour. Drain in colander, rinse well and set aside.
 
Warm oil in large fry pan over medium-high heat. Add onion, pepper, celery, ham, garlic, thyme and paprika; sauté 6 minutes until onion and ham are lightly golden. Stir in peas, chicken stock and pale ale beer; bring to a full boil. Reduce heat to low, cover and simmer 20 minutes.
 
Stir in rice; cover pot and simmer an additional 25 minutes, or until peas are tender and all liquid has been absorbed. Stir in salt and blend well. Transfer to large serving bowl, sprinkle with scallions and serve warm.
 
Nutrition Information, Per Serving:
400 calories; 6 g fat; 1.5 g saturated fat; 59 g carbohydrate
 
Makes 12 servings
 
1 pound red cabbage, finely shredded
1 pound green cabbage, finely shredded
1 package (1 pound) carrots, shredded
1 sweet onion, thinly sliced
1/3 cup sugar
½ teaspoon celery seeds
1 bottle (12 ounces) pale ale beer
1/3 cup grape seed oil
¼ cup cider vinegar
1 tablespoon honey mustard
1 ½ teaspoons salt
½ teaspoon black pepper
 
In large bowl, toss red and green cabbage with carrots and onion slices. Combine well. Sprinkle with sugar and dill seeds; toss again until evenly distributed.
 
In large saucepan, pour beer and bring to a boil. Boil 5 minutes. Whisk in grape seed oil, vinegar, mustard, salt and pepper. Remove from heat and pour over cabbage mixture; toss briefly, then cover and refrigerate at least 4 hours or overnight.
 
When ready to serve, toss slaw and drain in colander.
 
Nutrition Information, Per Serving:
130 calories; 6 g fat; .5 g saturated fat; 17 g carbohydrate; 3 g fiber; 11 g sugar; 2 g protein
Serves 6
 
1 bottle (12 oz.) lime and salt-flavored beer, or other fruit-flavored beer
1/3 cup  extra-virgin olive oil
4 cloves garlic, sliced
1 pound baby potatoes (new, Yukon gold or fingerling), halved
½ pound baby carrots
3 thin leeks (white and light green parts only), chopped to 1”
½ pound asparagus, ends trimmed
½ pound sugar snap peas
1 tsp grated lemon zest
3 TBLS lemon juice
1 tsp  whole grain mustard
3 TBLS chopped dill
1 tsp salt
¼ tsp black pepper
 
In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.
 
Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.
 
Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill.  Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.
 
Nutrition Information, Per Serving:
260 calories; 12 g fat; 1.5 g saturated fat; 32 g carbohydrate; 5 g protein
Makes 3 cups, about 12 servings
 
2 tablespoons canola oil
1/3 cup minced onion
1 bottle oatmeal stout beer or porter beer (12 ounces)
¼ cup Dijon mustard
3 tablespoons tomato paste
½ teaspoon ground cumin
2 tablespoons lemon juice
2/3 cup chili sauce
½ teaspoon salt
¼ teaspoon black pepper
 
In medium-sized saucepan over medium heat, warm oil. Add onions and cook, stirring frequently, about 4 to 5 minutes, until tender but not browned. Stir in beer; mix well until foam dissolves. Add mustard, tomato paste, cumin, lemon juice, chili sauce, salt and pepper. Stir well to combine all ingredients. Bring mixture to a boil; reduce heat to low and simmer 10 minutes, stirring several times, until thick.
 
Let sauce cool completely. Pour into clean container with tight-fitting lid. Use immediately, or store sauce in refrigerator for up to two weeks.

Serves 6

2 cans (14.5 oz) reduced-sodium beef broth 
1 can (14.5 oz) chicken broth 
1 can (14.5 oz) diced tomatoes, Italian herb flavor, undrained 
1 bottle (12 oz) Wheat Beer 
1 bunch escarole, core removed, cut crosswise into 1-inch pieces
2 cups shredded or chopped carrots
½ cup chopped onion
1/4 cup Parmesan cheese, shredded
1 pkg (1 lb) frozen Italian meatballs
1 cup dried small pasta, such as fiori, small penne or small shell

In a soup pot, combine beef broth, chicken broth, tomatoes and juices, wheat beer, escarole leaves, carrots, onion, Parmesan cheese and meatballs. Bring to a boil; reduce heat to low, cover pot and simmer 30 minutes.

Stir in pasta. Raise heat to medium-low, cover and simmer 11 minutes or until pasta is just tender. Remove soup from heat; let stand 5 minutes before serving.

Nutrition Information, Per Serving:
420 calories, 21 g fat; 9 g saturated fat; 32 g carbohydrate; 1170 mg sodium

2 Tbls butter
4 cloves garlic, minced
4 shallots, minced
3 cups corn kernels, canned or thawed if frozen
1 red bell pepper, diced
1/4 cup Bock beer
1 cup heavy cream
1 bunch green onions, chopped
1 tsp salt

In large sauté pan over medium heat, place butter. Sauté garlic and shallots in butter until translucent, about 3 minutes. Stir in corn kernels and red pepper pieces; cook 2 minutes. Add beer and cream; simmer until cream thickens, about 5 minutes. Stir well. Place on serving platter or in bowl; top with green onions and sprinkle with salt.

Serves 4

2 slices bacon, cut into thin strips
2 yellow onions, sliced thin
1 bottle Wheat Beer
1 russet potato, scrubbed and cut into small dice
1 can (7 oz) kernel corn, drained
5 sprigs fresh thyme
2 cloves garlic, finely chopped
2 pounds halibut, cod, grouper, tilefish, or red snapper, cut into 2-inch chunks
1 1/2 cups heavy cream
1 tsp salt
1 tsp black pepper
¼ cup parsley, chopped

Preheat oven to 375 F.

In large, deep, ovenproof skillet, cook bacon over medium-low heat until just beginning to crisp. Remove from skillet with slotted spoon; drain on paper towels. Set aside.

To bacon pan drippings, add onion slices. Sauté over medium-low heat 5 minutes, until onions begin to soften, but not until turning brown. Pour in beer and bring to full boil. Remove from heat. Stir in potato pieces, corn, thyme and garlic. Place chunks of fish on top. Cover pan and place in oven; bake 25 minutes, until fish and potato are fork-tender.
Remove from oven; discard thyme stems.

Gently stir in cream, salt and pepper, taking care not to break up pieces of fish. Ladle into soup bowls. Garnish with bacon and parsley.

Nutrition Information, Per Serving:
710 calories; 40 g fat; 22 g saturated fat; 900 mg sodium; 28 g carbohydrate

Makes 8 servings

1 pound dried black beans, soaked overnight in cold water, drained
8 cups cold water
2 (12 oz) bottles Porter Beer
1 (1 pound) smoked ham hock
3 dried bay leaves
1 green bell pepper, halved (one half quartered; other half diced)
2 TBLS tomato paste
6 TBLS olive oil, divided
1 large white onion, chopped (about 2 cups diced)
1 cup diced carrots
1 cup diced celery
1 red bell pepper, diced
4 cloves garlic, minced
1 TBLS dried oregano
1 TBLS ground cumin
1 TBLS salt
2 TBLS red wine vinegar
2 tsps hot pepper sauce
Garnish (optional): diced red onion, tomato, chopped hard-boiled egg, cilantro sprigs

In heavy soup pot, bring to a boil over medium high heat the beans, water, porter beer, ham hock, bay leaves, green bell pepper quarters and tomato paste. Reduce heat to low, cover pot and simmer 1 ½ hours, or until beans are firm-tender. Remove ham hock to cutting board; discard bay leaves and pepper quarters.

In large skillet, warm four tablespoons olive oil over medium-high heat. Add onion, carrots, celery, red bell pepper, diced green bell pepper and garlic. Cook, stirring frequently, for six minutes. Add oregano, cumin and salt; continue to cook two minutes more. Add to bean pot. Stir in vinegar, remaining two tablespoons olive oil and pepper sauce. Bring to a boil, reduce heat to low and simmer, partially covered with lid, one hour longer.

Transfer 3 cups of the beans with some of the liquid in pot to food processor; puree. Stir puree back into soup. Ladle into bowls; serve with optional garnishes of red onion, tomato, chopped egg and cilantro.

Nutrition Information, Per Serving:
440 calories; 18 g fat; 4 g saturated fat; 44 g carbohydrate

Serves 8

1 cup + 2 TBLS all purpose flour
¾ cup light brown sugar (packed)
¾ tps ground cinnamon
¼ tsp salt
¼ cup cold butter, cut into small pieces
1 large egg
¾ cup Brown Ale beer (Porter Beer may be substituted)
1 cup mild molasses
1 tsp baking soda
¼ cup boiling water
1 (9-inch) ready-to-use refrigerated pie crust (or frozen 9-inch pie shell, thawed)

Preheat oven to 375 F.

In bowl of a food processor, combine flour, brown sugar, cinnamon and salt. Pulse to mix. Add butter; pulse until mixture resembles fine crumbs. Remove ½ cup of the crumb mixture and set aside.

In large bowl, beat egg until well blended. Add beer and molasses; stir until just combined. In small cup, dissolve baking soda in boiling water. Stir into molasses mixture; add crumb mixture from food processor bowl. Stir mixture until well blended.

Pour mixture into pie shell. Top with reserved ½ cup crumb mixture. Bake in oven 35 minutes, or until filling is puffed and just set, and crumb mixture is lightly golden. Cool completely.

Nutrition Information, Per Serving:
410 calories; 12 g fat; 4.5 g saturated fat; 73 g carbohydrate

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