PBR Beans
(courtesy of Jordan “O-Ring” Smith, grand noble recorder, Snowshoe Thompson Chapter 1827 of the Ancient and Honorable Order of E Clampus Vitus in Douglas and Alpine counties. Serves 8 normal people, or 4 hungry Clampers)


4, 16-ounce cans pinto beans, drained
2 cups chicken broth
6, 12-ounce cans Pabst Blue Ribbon beer
Tony Chachere’s Creole Seasoning, to taste
Cavender’s All-Purpose Greek Seasoning, to taste
Some garlic
1 pound bacon, chopped
1 yellow onion, chopped
Worcestershire sauce, to taste
Garlic salt, to taste

Fry bacon in pan on medium heat. As bacon cooks, open one beer and drink. In large pot, add onion and garlic, cook on medium heat until aromatic, then add cooked bacon. At this point, you should be done with your first beer. Add 1 can of beer to pot, and open one for yourself. Bring pot to simmer; add chicken broth. Finish beer. Open beer. Take several drinks. Add Greek and Creole seasonings along with garlic salt. Add beans and several dashes of Worcestershire. Open beer and drink. Stir beans, simmer, drink, and repeat until all beer is gone. Enjoy beans. If beans taste bad and you don’t have a buzz, you did it wrong.




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