Beer adds a wonderful, "secret ingredient" flavor to so many dishes, including lentil and bacon soup, braised short ribs, oven beef stew, etc. And that’s not counting shrimp or crabs steamed in it.
This is a recipe that’s been in our family for many years and I make it often:
1 cup marrow beans
1 ham bone or a split ham hock (optional but desirable)
1 12-oz. Can beer
2 beef bouillon cubes or 1 can condensed beef broth
1/ 2 cup diced ham
1 Tbs. Brown sugar
1 tsp. prepared mustard
1 1/2 Tbs. catsup
1/ 4 cup chopped onion
1/ 2 cup chopped celery
1/ 2 cup shredded carrots
Salt and pepper to taste
Cover beans with water and soak overnight. Drain and place in kettle. Add hambone, beer, and bouillon or beef broth and enough water to cover completely plus 1 inch. Simmer for about 2 hours or until beans are tender. Add remaining ingredients and simmer for at least 1/ 2 hour. Serves 4. Note: Canned diced tomatoes can be added. If so, omit ketchup. Some like to add a diced peeled potato also.