I love beans. Love, love, love! I could eat beans at every meal (which ironically is suggested in the paean to legumes that every kid knows and which some in my house sing to me frequently). So, I’m sort of jaded when it comes to this recipe when I say that you will love it! Nobody has not liked it (yep, that double-negative was intentional).
Casseroles have a bad rap. And rightly so if the spokesmodel for the category is that tan viscous, flaccid-noodled, hot tuna dish with potato chip topping. Oh, the inhumanity. I know people love the stuff. I, however, am of the other camp. Just entering Lent, I have had my share of flashbacks to Fridays when chances were at least a few of them would feature tuna casserole in Mom’s go-to red Pyrex bowl with gold embellishments. Lipstick that pig all you want, the stuff was horrid. No offense to Bunny, generally an awesome cook (discounting the liver and onions fiasco of my youth and her wayward foray into lima beans; bletch). The upside was that I would always consider eating the casserole as my Lenten penance for the day, freeing up whatever chocolate was around for guilt-free consumption.
In the same way that peanut butter and rubber tires were great inventions born of ill-conceived projects, this soup arrived by way of a fortuitously painful batch of jalapeno beer.
The first Christmas that we spent as a family in our new home outside of Richmond, VA, Stephanie – after shopping and shopping … and a bit more shopping – came up with the perfect gift for Ryan: Mr. Beer, a kit for the novice beer home brewer. After stinking up the house with a lager brew session followed by a chocolate stout, Ryan branched out, one might say way out, with a jalapeno beer. His “recipe” consisted of making one of the kit beers and throwing in “a few jalapenos” for flavor.