Best Beer Baked White Beans Recipes

WHITE BEANS AND HAM

Steps:

• Soak beans according to your preferred method
• Cube ham, slice the bacon, chop vegetables and measure the seasonings.
• Fry two slices of bacon starting in a cold Duch oven over medium-high heat.
• Leaving the bacon in the Dutch oven, add the cubed ham and sautee for about 2 minutes, stirring well to coat all the ham with bacon grease.
• Drain the beans and discard the soaking water.
• Add the beans to the Dutch oven with the ham and mix well.
• Add 2 bay leaves and add enough cold water to cover beans (about 5 cups).
• Bring the Dutch oven to a boil, then reduce heat, and simmer for 1 hour, covered.
• While the beans are simmering, add three slices of bacon to a cold cast iron skillet over medium heat.
• When the bacon fat has rendered, add the Trinity to the bacon in the skillet and saute until softened and beginning to brown on the edges, about 10 minutes.
• Add the garlic, Creole seasoning and black pepper (not the salt), stir well and continue to saute for about 2 minutes. Set aside until needed.
• After the beans have simmered for 1 hour, stir well and add the sauteed Trinity and seasonings to the beans.
• Adjust heat to maintain a slow simmer and simmer for 30 minutes, uncovered, stirring occationally.
• After 30 minutes, stir well and cover the Dutch oven. Continue to simmer for another 30 minutes.
• Add 1 teaspoon kosher salt and test the beans for doneness.
• If beans are not done, continue to simmer uncovered for an additional 10 minutes or until tender. Add more water if needed, but only enough to keep the beans just covered.
• Remove the bay leaves and serve over cooked white rice.

BEER-BAKED WHITE BEANS

Steps:

• Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
• Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.

BAKED CANNELLINI BEANS

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

BEER BAKED BEANS

Steps:

• Preheat oven to 400 degrees F.
• Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
• In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
• Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.

BAKED GIANT WHITE BEANS WITH CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.