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