To quote one online review: "Boddingtons is not the most complex or interesting English bitter, but a great session beer nonetheless. This is a pleasant, easy drinking, nicely satisfying, everyday beer. With an alcohol content of 3.8%ABV, it’s a beer that can be drunk in quantity on a night at the local without re-arranging your brain cells drastically. It’s also a good thirst quencher, a refreshing pint that calls for another and another and maybe just one more after that and then...."
Well there you have it, which must explain why there was a single can of it that has been sitting in the fridge for months. Must have been waiting for a "session" to occur on the calendar. Instead, it went into this simple and hearty casserole.
What you need..
- 1 can of Boddingtons
- 10 brussel sprouts
- 4 medium potatoes; halved
- 1 small onion; roughly chopped
- 1 large clove of garlic, crushed and chopped
- 1 cup of cooked black beans
- 1 tablespoon of sweet, light miso
- 1 tablespoon of black peppercorns. Crush with a mortar and pestle.
- 1 teaspoon of chopped, fresh rosemary
- 1 teaspoon of tomato paste
- 3 tablespoons of olive oil
- Corn flour (for thickening the sauce)
- Combine all ingredients except the corn flour into a lidded casserole dish. Try to keep the sprouts submerged or they may dry out during cooking
- Bake in a moderate oven for about an hour
- Remove from oven. Spoon out a small amount of the liquid and dissolve about 1 teaspoon of corn flour in it. Using a fork, mix until an even, light paste forms. Spoon out as much of the remaining liquid from the casserole as possible and add to this mix, stirring thoroughly to ensure an even consistency.
- Return the (now thickened) sauce back to the casserole, and stir until evenly distributed
- Return to the oven and bake for an additional five minutes on low
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