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


Recipe Summary

15 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

75 Ratings
  • 5 star values: 17
  • 4 star values: 22
  • 3 star values: 19
  • 2 star values: 15
  • 1 star values: 2
Rating: 5 stars
I've made this recipe 3 times now and each time I marvel at how great it is. I grew up in Quebec where baked beans are a staple most often paired with Maple Syrup as the sweetner. So this is one substitution I always make. The other is salt pork for the bacon, another Qubecois thing. If you do the same, don't add any salt during cooking. And I cook mine on our woodstove, low simmer, 4-5 hours and leave overnight, which makes them a bit darker. I have always preferred 'blonde' beans over dark, not being a fan of molasses (the taste) or ketchup (during cooking, after's ok) near my beans, so this recipe comes closest to, if not beats, what I remember as being the most delicious beans of my childhood. Don't leave out the vinegar. I was skeptical at first, not being a tradition for me, but what a umami addition!