Flavored with maple syrup, molasses, and stout, this hearty side dish is simple to prepare, but you need to take the time to do it right. The sugar and calcium in the molasses keep the beans from getting mushy, even after 6 hours of cooking.
Active preparation time: 10 minutes
Total time: 8 hours to soak the beans + 5–6 hours to bake the beans.
Serves: 3–4
1 lb (454 g) white beans, soaked overnight in cold water
1 yellow onion, trimmed, peeled, and halved
4 cloves
½ lb (227 g) smoked bacon, diced
¼ cup (2 fl oz/59 ml) maple syrup
¼ cup (2 fl oz/59 ml) molasses
1 Tbs Coleman’s mustard powder
3 cup (24 fl oz/710 ml) dry stout
½ cup (4 fl oz/118 ml) ketchup
1 Tbs (½ fl oz/15 ml) cider vinegar
Kosher salt
Preheat the oven to 250°F (121°C). Pour the water off the beans and rinse. Press 2 cloves into each half of the onion. Place the onion halves into a large baking dish. Add the beans, bacon, maple syrup, molasses, mustard, and beer. Cover the baking dish and bake for 3 hours.
Remove the lid, add the vinegar and ketchup and cover again. Cook for another 2–3 hours, until the liquid has turned to a thick glaze. Season to taste with kosher salt and serve with brown bread or cornbread.
Beer Suggestions: Pair with Guinness Extra Stout (Dublin, Ireland), Pretty Things Babayaga (Somerville, Massachusetts), or Moylans Dragoons Irish Dry Stout (Novato, California).