1 lb dried white beans (ex. cannellini) soaked overnight and drained
2 bottles belgian-style white ale (12 oz). Blue Moon or Horgaarden
1 and 3/4 cups low-sodium chicken broth
salt and pepper
1 to 2 tbsp cider vinegar
Instructions
Preheat oven to 350. In a large dutch oven or heavy pot with tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high heat; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey, cook 1 minute. Add rosemary, beans, beer and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of the liquid is absorbed, about 2 hours. Season to taste with vinegar, salt and pepper.
To store, let beans cool, then refrigerate in an airtight container, up to 3 days. To serve - stir in reserved cooked bacon.
Originally Submitted
3/13/2011
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