Recipe

Slow Cooked White Beans

  • Yield: 6 servings

Ingredients

  • 3/4 pound dried Great Northern beans, picked over to remove any broken beans and stones
  • 1/2 pound bacon, diced
  • 1 cup chopped yellow onions
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Essence
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons minced garlic
  • 1 (14 1/2-ounce) can chopped tomatoes, with their juices
  • 1 (12-ounce) bottle lager or ale
  • 1/2 cup cane syrup or molasses
  • 1/2 cup packed light brown sugar
  • 1/2 cup chicken stock
  • 1/2 cup Canadian whiskey
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves

Directions

  • In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.
  • In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.
  • Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.
  • Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops.