If you're a fan of slow-cooked baked beans, you'll love this easy recipe for white beans with bacon, beer, and rosemary. This dish requires time: the beans must be soaked overnight and then cooked in the oven for two hours, so plan ahead. The wait is worth it, though. The beans are rustic but elegant, and absolutely delicious. Entertaining? Serve with roast chicken and a green salad. To get the recipe, read more.
- 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