Name: McNamara's Guinness® Dinner recipe
Ingredients: 3 slices bacon, or more to taste;2 large red potatoes, diced;1 medium onion, diced;2 cloves garlic, finely chopped;4 cups shredded kale;1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®), divided;½ teaspoon dried oregano;½ teaspoon dried tarragon leaves, crushed;salt and ground black pepper to taste;1 (15 ounce) can black beans, drained;3 tablespoons butter;2 tablespoons all-purpose flour;3 tablespoons tomato paste

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Ingredients

3 slices bacon, or more to taste 2 large red potatoes, diced 1 medium onion, diced 2 cloves garlic, finely chopped 4 cups shredded kale 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®), divided ½ teaspoon dried oregano ½ teaspoon dried tarragon leaves, crushed salt and ground black pepper to taste 1 (15 ounce) can black beans, drained 3 tablespoons butter 2 tablespoons all-purpose flour 3 tablespoons tomato paste

Nutrition Info

224.3 calories carbohydrate: 32.7 g cholesterol: 15.2 mg fat: 6.3 g fiber: 6.5 g protein: 8.3 g saturatedFat: 3.3 g servingSize: - sodium: 401.6 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Directions

Place bacon slices in a large, cold cast iron skillet over medium heat. Cook, turning occasionally, until crispy, 7 to 10 minutes. Drain bacon slices on paper towels and reserve remaining grease in the pan.
Meanwhile, place diced potatoes in a microwave-safe bowl with some water. Microwave on high for 3 minutes, stir, and heat for 3 minutes more.
Saute onion and garlic in the pan with the bacon fat until lightly browned, about 5 minutes. Add potatoes, cook until lightly browned, 3 to 5 minutes more. Stir in kale. Pour in a spoonful or two of stout and bring to a boil until kale is bright green, scraping the browned bits of food off the bottom of the pan with a wooden spoon.
Season kale with oregano, tarragon, salt, and pepper. Add beans and remaining stout. Bring to a boil. Cover, reduce heat, and simmer until potatoes are fork-tender, about 10 minutes. Drain mixture through a colander set over a bowl, reserve the cooking liquid.
Melt butter in the pan. Whisk in flour until a light golden brown paste forms. Add tomato paste and some of the reserved liquid, whisk until blended. Whisk in the remaining liquid and reduce until sauce is rich and thick, 3 to 5 minutes.
Combine sauce with the vegetable mixture in a serving dish, season with salt and pepper. Crumble the bacon and sprinkle it on top.

Recipe Yield

8 servings

Recipe Note

A hearty, aromatic, and colorful dinner for your St. Patrick's Day feast that goes great with a pint of Guinness® Stout!

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