Beer-Baked White Beans

These white beans are baked in ale for ultimate flavor. A pale ale, such as Blue Moon or Hoegaarden, works best for this recipe.

  • Prep:
  • Total Time:
  • Servings: 6
Beer-Baked White Beans

Source: Everyday Food, April 2011

Ingredients

  • 6 slices bacon, cut crosswise into 1-inch pieces
  • 1 medium yellow onion, diced small
  • 4 garlic cloves, smashed and peeled
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 sprig rosemary
  • 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
  • 2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
  • 1 3/4 cups low-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons cider vinegar

Directions

  1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; 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.

  2. Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.

Cook's Note

To store, let beans cool, then refrigerate in an airtight container, up to 3 days.

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