Bloody Mary Beans
For the leftover Bloody Mary mix in your fridge that's running out of life... or is that just a me problem?
There are two things you should know about me: One, I absolutely adore Bloody Marys. Two, I am a big “can of beans for dinner” girl. I think this stemmed from one of my favorite childhood lunches that my dad and brothers taught me: a heated-up can of beans doused in hot sauce and black pepper. I still sometimes eat just that, but more often than not, I make what I call “fancy beans,” which is just a can of beans spruced up a little bit.
So, there’s this repetitive predicament I find myself in: Like I said, I love a good bloody. However, I only make bloody marys at home every blue moon, usually on a Sunday before brunch with friends, which is also a rare occasion for me. I use however much of the full-liter bottle I need to make myself one or maybe two if a friend is over. Then, I’m left with this half-full, perishable bottle of spicy tomato juice. I don’t make another bloody mary for weeks or months, the opened bottle eventually goes bad, and I have to throw it out.
Whether you can relate to that scenario or not, it’s time we all admit bloody mary mix should not be bound to the limits of a vodka mixer (well, really any liquor). There are so many uses for it outside of being a deliciously savory and boozy beverage. Obviously, you can sip on it without any liquor, but start incorporating it into food and you’ll soon find yourself with more bloody mary mix on hand than you’ve ever had before. When you think about it, it’s just a spiced and seasoned tomato sauce. Turn it into a gazpacho or soup, use it in a marinara or cocktail sauce, or make these spicy, hearty bloody mary beans, and soak up all the goodness with a crusty slab of bread.
Luckily for me and my bloody mary obsession, my dad and his friend, Chef David Crews, recently developed their own I Don’t Have to Be Me ‘Til Monday Bloody Mary Mix. I’m using this brand for this recipe because it’s really the only one I keep on hand now (I might be biased, but if you like a spicier and seasoned, super fresh-tasting bloody mix, this one is for you!). I like both my bloody marys and my beans extra spicy, so I’m also drizzling the finished product with Brightland’s Chili Olive Oil. It’s bright, zingy, and has the perfect amount of chili flavor. I know purchasing a good olive oil can seem like a pointless pain, but I promise you, it’s worth the investment. Use my discount code here for 20% off your Brightland order!
Bloody Mary Beans
Serves 4-6 | Total Time: 30-40 minutes
INGREDIENTS:
3 tbs. olive oil
1 medium yellow onion
3-4 garlic cloves
3 large celery stalks
3 tbs. tomato paste
2 cups bloody mary mix of your choice (adjust spice, salt, and, other seasonings based on the taste of your particular mix)*
1/4 cup vodka or dry vermouth (can sub with more chicken stock)
1 cup chicken stock, plus more if needed
2 cans of white beans — I recommend cannellini or Great Northern — drained and rinsed
1 tbs. prepared horseradish (optional - for those of you who like an extra horseradish punch)
1 tsp. Worcestershire sauce (again, optional, depending on the taste of your bloody mary mix. Some might be stronger in Worcestershire sauce than others.) is
Salt and cracked black pepper, to taste
1-3 jalapeños or serrano peppers
1/3 cup grated parmesan or Romano cheese, optional
Chopped parsley and picked celery leaves, for garnish
Bread, for serving
*The bloody mary mix I used is already heavily seasoned, so I didn’t add many more spices but feel free to add dried herbs, hot sauce, and other spices as needed depending on your mix.
HOW TO: Cut the onion in half. Cut both ends off of each half and peel the skin off. Thinly slice your onion along with the vertical lines. Mince the garlic. Slice the celery into about 1/4-inch thick pieces. Heat a pot or braiser over medium-high heat. Add your oil and onions once the pan is hot. Season with a big pinch of salt and cook for 1-2 minutes, stirring occasionally, to develop a small amount of color on the onions. Add the chopped celery and continue stirring occasionally. Once some color has developed on both the celery and onions, add the garlic and cook on low until all of the vegetables are translucent and semi-softened, about 5 minutes. Add the tomato paste and stir to coat all of the vegetables. Cook down for about 2-3 minutes until the tomato paste starts to stick to the bottom of the pan. Deglaze with vodka, vermouth, or chicken stock. Add the beans, bloody mary mix, chicken stock, and the optional prepared horseradish/Worcestershire sauce. Simmer for 10-15 minutes until it has thickened and the beans are tender and have soaked up some of the liquid. You want it to be more like a thick bean stew than a bean soup!
Meanwhile, turn the oven to a broil. Thinly slice the jalapeños or serranos into moons, or half-moons if you wish to remove the seeds. Toss with a drizzle of olive oil and a sprinkle of salt. Spread onto a foil-lined sheet tray. Broil until the peppers are slightly charred and crispy. Set aside until ready to serve the beans.
Top the beans with grated cheese, more black pepper, crispy charred jalapeños, chopped parsley, celery leaves, and chili olive oil (or any good finishing olive oil). Serve warm with crusty bread or over rice.