6 slices bacon, cut crosswise into 1-inch pieces
1 med yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tbsp dijon mustard
1 tbsp honey
1 sprig rosemary
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 freshly ground black pepper
1 to 2 tbsp cider vinegar
- Preheat oven to 350°F.
- 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.
- Vegetables, Side Dishes
- North American