I’m so excited about today! I honestly can’t wait until 6:30 PM. Why, you might ask? Well, Kramer and I are taking a class at The Brooklyn Kitchen tonight on how to properly break down whole chickens and fish. I always feel like I’m not getting quite as much out of my whole chickens as I could be, and I’ve never purchased a large, whole fish because, honestly, I don’t think I’d know what to do with it. I was just browsing The Brooklyn Kitchen’s website the other day (and being mad that I missed out on the Meatball Slapdown – oh well, there’s always next year), and when I saw this class, I had to go for it. I did have to talk Kramer into it, but honestly, didn’t take much effort. I’ll be able to share my knowledge with you good people, and therefore, we all win. It’s all for you.
Moving on from complicated stuff like scaling and deboning whole fish and onto the simpler things in life: beans. There are any number of ways to cook baked beans, but when you can cook them with beer, why not? While we’re using beer, let’s use some bacon, too, shall we? These are definitely a hearty side dish to any meal, and don’t forget – St. Patrick’s Day is coming up! I thought these beans would be a great way to bring my partner, Knorr Homestyle Stock, into the mix. I’ve been working with Knorr for quite some time now, and while they are my sponsor, the recipes and opinions are all my own. You can check out my other Knorr recipes here, but for now, I hope you’ll check out these beer and bacon butter beans.
- 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
- 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.
- 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.