Mamrie Hart’s Beer-Braised Beans Get Depth From Dark Mexican Lager

Who says vegetarians can’t have fun?

Comedian turned culinary expert Mamrie Hart penned All I Think About Is Food, an assemblage of plant-based recipes organized into gorgeously themed party menus. Among these festive eats (and drinks), we were especially drawn to her beer-braised Corona beans: “Royal Corona beans are also known as gigante beans, and for good reason: They are massive,” Hart writes. “I don’t care if that makes me a size queen; I love them. If there is an antipasto bar at a fancy grocery store, I will always grab the cold Greek prepared ones, but here we are serving them piping hot.”

Though you won’t actually be popping Corona brand beer, the recipe calls for a rich, dark Mexican lager like Negra Modelo (which should be in stock at your local supermarket). Oh, and don’t stress about scanning the aisles for those Royal Coronas: “If you can’t get your hands on Royal Corona beans, pinto beans are a great alternative,” Hart explains. No matter which bean you use, expect these to braise in about 20 minutes — and check out Hart’s book for a killer cocktail accompaniment.

Beer-­Braised Corona Beans

Serves 4

Ingredients

• 1 tablespoon butter
• 1 garlic clove, minced
• 2 tablespoons oregano, fresh if possible, and more for garnish
• ½ small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 tablespoon tomato paste
• 1 pound Royal Corona beans, cooked
• 1½ cups vegetable broth
• 1½ cups dark Mexican lager (like Negra Modelo)
• Salt, pepper, and hot sauce, to taste

Instructions

1. In a medium saucepot, heat the butter before adding the garlic and oregano. Sauté for 1 minute before adding your onions, bell peppers, and tomato paste. Sauté for another 2 to 3 minutes as the veggies sweat and the paste caramelizes.
2. Add in the beans, broth, and beer and stir. Simmer over low heat for 20 minutes, lid off, to cook out the alcohol and let all the flavors marry. Salt and pepper and hot sauce to taste. Garnish with more fresh oregano.

Excerpted from All I Think About is Food by Mamrie Hart, copyright © 2025, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. Photographs © 2025 by Claire Thomas. All rights reserved.