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John H.R. Molson & Bros 1908
Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The malty sweet and smooth taste of John H.R. Molson & Bros. 1908 contrasts the spiciness of the chorizo creating a balanced palette. The sweetness of the maple syrup in the dressing is contrasted by the hop bitterness found in the finish of this pale ale.
- 1 lb (454g) chorizo, sliced ¼ inch thick, on the bias
- 2 tbsp. (30ml) vegetable oil
- 8 pcs. (24g) cloves garlic, minced
- 1 lb. (454g) dried red kidney beans, soaked for at least 4 hours or overnight
- 4 cups (1L) chicken broth
- 2 cups (500ml) John H.R. Molson & Bros. 1908 (if not using beer, add an additional 500ml of chicken stock)
- 1 lb (454g) red potatoes cut into ½ inch cubes
- 6 oz. (170g) fresh kale, washed, rinsed and torn into 1 inch pieces
- ¼ cup (60ml) red wine vinegar
- ¼ cup (60ml) maple syrup
- ½ tsp (2g) black pepper, freshly ground
- Brown the chorizo in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the chorizo from the pot and set aside. Add 2 tbsp. of vegetable oil.
- Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans, chicken broth and John H.R. Molson & Bros. 1908 (or more chicken stock) and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
- Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
- Sprinkle with the vinegar, maple syrup and pepper and stir to combine. Return the chorizo to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.