lyndalou
Head Chef
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.
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.
That sounds soooooo good ... will try this recipe very soon .. thanks for sharing this !!!
