I have such fond memories of my dad spending random Saturday's (in the rare occasion that there wasn't a baseball game to go to:-) stirring and tasting a pot of stew or beans. I would say that slow cooked items like those are his specialty! So when I made a batch of Beer and Bacon Butter Beans, I knew that he would be the ultimate judge . . .
and he gave them two thumbs up! :-)
Serves 6-8 as a side
8 slices thick bacon, chopped
2 cans white beans of your choice, rinsed and drained (or soak 3 cups of white beans (I used navy beans)over night to use)
1 large shallot, minced
6 cloves garlic, minced
1 1/2 cups low-sodium chicken stock
1 1/2 cups amber ale (I used Guinness)
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 small sprig rosemary
juice of half a lemon
1 tablespoon unsalted butter
1. Preheat your oven to 350 degrees F. In a heavy bottomed pot or pan with a lid, cook your chopped bacon over medium-high heat, until crispy. Remove the bacon with a slotted spoon and place on a plate to use later.
2. Turn the heat to medium and cook the shallots in the bacon fat, until translucent, about 5 minutes, then add in the garlic, and stir for 1 minute. Add in the chicken stock, beer, honey, lemon juice, salt, pepper, and rosemary sprig. Add bacon. Bring to a boil, then cover and place in the oven for about 2 hours, until the beans are tender and some of the liquid has reduced. Stir in the 1 tablespoon of unsalted butter, taste, and season with additional salt and pepper, if necessary.
Crepes of Wrath