* Exported from MasterCook *

White Beans: Slow Cooked

Recipe By :Chuck Dennis
Serving Size : 6 Preparation Time :2:30
Categories : Grains And Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Creole Seasoning or Old Bay Seasoning
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
2 tablespoons minced garlic
1 can chopped tomatoes -- (14 1/2-ounce) with their juices
1 bottle Michelob Ultra (low carb beer)-- (12-ounce)
1/2 cup chicken stock or Vegetable Stock. I use Better than Boullion Brand.
1/2 cup Bourbon 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, Creole or Old Bay Seasoning, 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, 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. I like to serve these beans with a side order of cooked greens drizzled with some vinegar and a sauteed and braised pork chop.