Recipe

Slow Cooked White Beans

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 [2]
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

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.