Reviews (1) Add Rating & Review 75 Ratings 5 star values: 17 4 star values: 22 3 star values: 19 2 star values: 15 1 star values: 2 Martha Stewart Member Rating: 5 stars 02/07/2018 I've made this recipe 3 times now and each time I marvel at how great it is. I grew up in Quebec where baked beans are a staple most often paired with Maple Syrup as the sweetner. So this is one substitution I always make. The other is salt pork for the bacon, another Qubecois thing. If you do the same, don't add any salt during cooking. And I cook mine on our woodstove, low simmer, 4-5 hours and leave overnight, which makes them a bit darker. I have always preferred 'blonde' beans over dark, not being a fan of molasses (the taste) or ketchup (during cooking, after's ok) near my beans, so this recipe comes closest to, if not beats, what I remember as being the most delicious beans of my childhood. Don't leave out the vinegar. I was skeptical at first, not being a tradition for me, but what a umami addition!
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Gallery Beer-Baked White Beans Recipe Summary prep: 15 mins total: 2 hrs 30 mins Servings: 6
Ingredients Ingredient Checklist 6 slices bacon, cut crosswise into 1-inch pieces 1 medium yellow onion, diced small 4 garlic cloves, smashed and peeled 2 tablespoons Dijon mustard 1 tablespoon honey 1 sprig rosemary 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained 2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden 1 3/4 cups low-sodium chicken broth Coarse salt and ground pepper 1 to 2 tablespoons cider vinegar
Gallery Beer-Baked White Beans
Recipe Summary prep: 15 mins total: 2 hrs 30 mins Servings: 6
Gallery
Beer-Baked White Beans
Beer-Baked White Beans
Beer-Baked White Beans
Recipe Summary prep: 15 mins total: 2 hrs 30 mins Servings: 6
Recipe Summary
prep: 15 mins total: 2 hrs 30 mins
Servings: 6
prep: 15 mins
total: 2 hrs 30 mins
prep:
15 mins
total:
2 hrs 30 mins
Servings: 6
6
Ingredients
Ingredients
- 6 slices bacon, cut crosswise into 1-inch pieces 1 medium yellow onion, diced small 4 garlic cloves, smashed and peeled 2 tablespoons Dijon mustard 1 tablespoon honey 1 sprig rosemary 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained 2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden 1 3/4 cups low-sodium chicken broth Coarse salt and ground pepper 1 to 2 tablespoons cider vinegar
Directions
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium 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 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 liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
Reviews (1)
Add Rating & Review 75 Ratings 5 star values: 17 4 star values: 22 3 star values: 19 2 star values: 15 1 star values: 2
Martha Stewart Member Rating: 5 stars 02/07/2018 I've made this recipe 3 times now and each time I marvel at how great it is. I grew up in Quebec where baked beans are a staple most often paired with Maple Syrup as the sweetner. So this is one substitution I always make. The other is salt pork for the bacon, another Qubecois thing. If you do the same, don't add any salt during cooking. And I cook mine on our woodstove, low simmer, 4-5 hours and leave overnight, which makes them a bit darker. I have always preferred 'blonde' beans over dark, not being a fan of molasses (the taste) or ketchup (during cooking, after's ok) near my beans, so this recipe comes closest to, if not beats, what I remember as being the most delicious beans of my childhood. Don't leave out the vinegar. I was skeptical at first, not being a tradition for me, but what a umami addition!
Reviews (1)
Add Rating & Review 75 Ratings 5 star values: 17 4 star values: 22 3 star values: 19 2 star values: 15 1 star values: 2
Add Rating & Review
75 Ratings 5 star values: 17 4 star values: 22 3 star values: 19 2 star values: 15 1 star values: 2
75 Ratings 5 star values: 17 4 star values: 22 3 star values: 19 2 star values: 15 1 star values: 2
75 Ratings 5 star values: 17 4 star values: 22 3 star values: 19 2 star values: 15 1 star values: 2
5 star values: 17 4 star values: 22 3 star values: 19 2 star values: 15 1 star values: 2
Martha Stewart Member Rating: 5 stars 02/07/2018 I've made this recipe 3 times now and each time I marvel at how great it is. I grew up in Quebec where baked beans are a staple most often paired with Maple Syrup as the sweetner. So this is one substitution I always make. The other is salt pork for the bacon, another Qubecois thing. If you do the same, don't add any salt during cooking. And I cook mine on our woodstove, low simmer, 4-5 hours and leave overnight, which makes them a bit darker. I have always preferred 'blonde' beans over dark, not being a fan of molasses (the taste) or ketchup (during cooking, after's ok) near my beans, so this recipe comes closest to, if not beats, what I remember as being the most delicious beans of my childhood. Don't leave out the vinegar. I was skeptical at first, not being a tradition for me, but what a umami addition!Martha Stewart Member
Rating: 5 stars 02/07/2018
I’ve made this recipe 3 times now and each time I marvel at how great it is. I grew up in Quebec where baked beans are a staple most often paired with Maple Syrup as the sweetner. So this is one substitution I always make. The other is salt pork for the bacon, another Qubecois thing. If you do the same, don’t add any salt during cooking. And I cook mine on our woodstove, low simmer, 4-5 hours and leave overnight, which makes them a bit darker. I have always preferred ‘blonde’ beans over dark, not being a fan of molasses (the taste) or ketchup (during cooking, after’s ok) near my beans, so this recipe comes closest to, if not beats, what I remember as being the most delicious beans of my childhood. Don’t leave out the vinegar. I was skeptical at first, not being a tradition for me, but what a umami addition!
Rating: 5 stars
All Reviews for Beer-Baked White Beans
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All Reviews for Beer-Baked White Beans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
