Beer and Bacon Butter Beans
Prep time
Cook time
Total time
Serves: 8
  • 8 slices thick bacon, chopped
  • 2 cans white beans of your choice, rinsed and drained (obviously, if you can, soak 3 cups of white beans over night to use, but I never think that far ahead, so here I am)
  • 1 large shallot, minced
  • 6 cloves garlic, minced
  • 1½ cups low-sodium chicken stock (I used Knorr Homestyle Stock)
  • 1½ cups amber ale, such as Newcastle (I used an IPA and unless you really love the bitterness in most IPAs, use a maltier beer)
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 small sprig rosemary
  • juice of half a lemon
  • 1 tablespoon unsalted butter
  1. Preheat your oven to 350 degrees F. In a heavy bottomed pot or pan with a lid, cook your chopped bacon over medium-high heat, until crispy. Remove the bacon with a slotted spoon and place on a plate to use later.
  2. Turn the heat to medium and cook the shallots in the bacon fat, until translucent, about 5 minutes, then add in the garlic, and stir for 1 minute. Add in the chicken stock, beer, honey, lemon juice, salt, pepper, and rosemary sprig. Bring to a boil, then cover and place in the oven for about 2 hours, until the beans are tender and some of the liquid has reduced. Stir in the 1 tablespoon of unsalted butter, taste, and season with additional salt and pepper, if necessary. Serve alongside some brats, ribs, chicken, or even on their own.
Recipe by The Crepes of Wrath at