2012 (1)
13 Apr 2011
Beer Baked Beans
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6 slices bacon, cut crosswise into 1-inch pieces 1 medium yellow onion, diced 4 garlic cloves, minced 2 tablespoons Dijon mustard 1 tablespoon honey ½ teaspoon rosemary 1 pound dried white beans, such as Great Northern or cannellini, soaked overnight and drained 2 bottles Belgian-style white ale (12-ounces each), such as Blue Moon 1¾ cups chicken broth coarse salt and pepper to taste 1 to 2 tablespoons cider vinegar Preheat oven to 350°. In large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium heat 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 transparent, 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 – 2½ hours. Season to taste with vinegar, salt and pepper. To serve, stir in reserved cooked bacon.Yields: 4 servings. Recipe adapted from Everyday Foods. POSTED AT 12:00 AM