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Old 09-10-2012, 08:32 AM   #1
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Beer Baked White Beans

6 slices bacon cut into 1 inch pieces
1 med. onion diced
4 garlic cloves minced
2 tbsp. dijon mustard
1 tbsp. honey
1 sprig rosemary
1 lb. dried white beans (cannellini or great northern) picked over soaked overnight and drained
2 bottles belgian style ale (I use Blue Moon)
1 3/4 cups low sodium chicken broth
coarse salt and ground pepper
1 or 2 tbsp. cider vinegar.


Preheat oven to 350 deg. In a large dutch oven or heavy pot with a tight fitting lid, cook bacon over med. heat until crisp and browned.Reserve bacon fat and transfer bacon to paper towels to drain. Increase heat to med. high;Add onion and garlic to pot and cook stirring until onion is translucent. Add mustard and honey; cook 1 minute. Add rosemary,beans, beer, and broth.
Season to taste with s & p. Bring mixture to a boil; cover and transfer to the oven.

Bake until beans are tender and most of the liquid is absorbed about 2 hours.Add a little more salt and pepper and the vinegar. Stir in reserved bacon.

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Old 09-10-2012, 01:48 PM   #2
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This sounds great! Thanks for posting, Linda Lou!
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Old 09-10-2012, 04:27 PM   #3
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Enjoy!
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Old 09-10-2012, 05:02 PM   #4
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That sounds soooooo good ... will try this recipe very soon .. thanks for sharing this !!!
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Old 09-11-2012, 12:00 AM   #5
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This one is a keeper. Thanks.
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Old 09-11-2012, 12:25 AM   #6
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Sounds really good, Lyndalou! Copied and pasted. Thank you for sharing.
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Beer Baked White Beans 6 slices bacon cut into 1 inch pieces 1 med. onion diced 4 garlic cloves minced 2 tbsp. dijon mustard 1 tbsp. honey 1 sprig rosemary 1 lb. dried white beans (cannellini or great northern) picked over soaked overnight and drained 2 bottles belgian style ale (I use Blue Moon) 1 3/4 cups low sodium chicken broth coarse salt and ground pepper 1 or 2 tbsp. cider vinegar. Preheat oven to 350 deg. In a large dutch oven or heavy pot with a tight fitting lid, cook bacon over med. heat until crisp and browned.Reserve bacon fat and transfer bacon to paper towels to drain. Increase heat to med. high;Add onion and garlic to pot and cook stirring until onion is translucent. Add mustard and honey; cook 1 minute. Add rosemary,beans, beer, and broth. Season to taste with s & p. Bring mixture to a boil; cover and transfer to the oven. Bake until beans are tender and most of the liquid is absorbed about 2 hours.Add a little more salt and pepper and the vinegar. Stir in reserved bacon. 3 stars 1 reviews
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