Beer Baked Beans

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.