Ingredients & Directions

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.