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Category: Beans
Prep Time: Cook Time: Total Time:
5 oz sliced bacon, coarsely chopped
2 medium onions, chopped
1 (12 oz) can lager beer
1/2 cup ketchup and honey
1/4 cup spicy brown mustard
5 (15 1/2- to 19 oz) cans white kidney (cannellini) beans, rinsed and drained
Position a rack in the center of the oven and preheat to 350. Place the bacon in a Dutch oven or flameproof casserole. Cook over medium heat, stirring occasionally, until the bacon is browned, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels, leaving the fat in the pan. Cool the bacon and set aside.
Add :the onions to the fat in the Dutch oven and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in the beer, ketchup, honey, and brown mustard. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in the beans and reserved bacon. Bring to a simmer. Cover tightly and bake for 1 hour. Uncover and continue baking until the beans have absorbed most of the liquid and look glazed, about 30 minutes. Serve hot.
BARBECUE BAKED BEANS: Substitute 1 1/4 cups of your favorite tomato-based barbecue sauce for the ketchup, honey, and mustard.
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BEER-BAKED BEANS
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Category: Beans
Prep Time: Cook Time: Total Time:
5 oz sliced bacon, coarsely chopped
2 medium onions, chopped
1 (12 oz) can lager beer
1/2 cup ketchup and honey
1/4 cup spicy brown mustard
5 (15 1/2- to 19 oz) cans white kidney (cannellini) beans, rinsed and drained
Position a rack in the center of the oven and preheat to 350. Place the bacon in a Dutch oven or flameproof casserole. Cook over medium heat, stirring occasionally, until the bacon is browned, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels, leaving the fat in the pan. Cool the bacon and set aside.
Add :the onions to the fat in the Dutch oven and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in the beer, ketchup, honey, and brown mustard. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in the beans and reserved bacon. Bring to a simmer. Cover tightly and bake for 1 hour. Uncover and continue baking until the beans have absorbed most of the liquid and look glazed, about 30 minutes. Serve hot.
BARBECUE BAKED BEANS: Substitute 1 1/4 cups of your favorite tomato-based barbecue sauce for the ketchup, honey, and mustard.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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