Shelly's Recipe

BEER-BAKED BEANS

Category: Beans

5 oz sliced bacon, coarsely chopped
2 medium onions, chopped
1 (12oz) 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. Servings: 8-12 MAKE AHEAD: The beans can be made 1 day ahead. Stir in 1 cup water. Cover and bake at 350 degrees F until heated through, about 45 minutes.

Variation: BARBECUE BAKED BEANS: Substitute 1 1/4 cups tomato-based barbecue sauce for the ketchup, honey, and mustard.