Slow Cooked White Beans in Scotch Ale

Slow Cooked White Beans in Scotch AleThe light touch of smoke malt (0.4 percent) in the Sac-Squatch Scotch Ale, brewed by Peter Hoey at the Sacramento Brewing Co., creates a great backdrop to beer-simmered beans. Rich and meaty, these Slow Cooked White Beans in Scotch Ale are a great BBQ Side Dish to grilled sausages, fried chicken, smoked brisket and more.

Makes: 2 quarts

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | May 2008 | Issue #16

Slow Cooked White Beans in Scotch Ale
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Slow Cooked White Beans in Scotch Ale: A rich white bean side dish, cooked in a malt slight smoky flavored Scotch Ale | Wee Heavy.
Servings Prep Time
10 people 15 minute
Cook Time Passive Time
1 - 1/2 hour 24 hour
Servings Prep Time
10 people 15 minute
Cook Time Passive Time
1 - 1/2 hour 24 hour
Slow Cooked White Beans in Scotch Ale
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Slow Cooked White Beans in Scotch Ale: A rich white bean side dish, cooked in a malt slight smoky flavored Scotch Ale | Wee Heavy.
Servings Prep Time
10 people 15 minute
Cook Time Passive Time
1 - 1/2 hour 24 hour
Servings Prep Time
10 people 15 minute
Cook Time Passive Time
1 - 1/2 hour 24 hour
Ingredients
Servings: people
Units:
Instructions
  • Remove the dried beans from the packaging and rinse them well under running water to remove any small rocks, dirt or broken beans. Add the rinsed beans to a large container and cover with cold water. Let the beans sit in the refrigerator for 12 – 24 hours (depending on the size of the bean) to re-hydrate. This soaking step is important to help the bean absorb liquid before cooking, which allows the bean to cook evenly, helps break down oligosaccharides (which cause gas) and decrease the cooking time of the dish.
  • In a large Dutch oven over medium heat, add oil. Add the bacon, cooking it to render out the fat and lightly crisp the meat (about 10 minutes). Remove the cooked bacon, setting it aside. Add the onions and continue to cook over medium heat for another 10 minutes, until they’re soft, translucent and light golden in color. Add the garlic and cook for another minute. Deglaze the pan with the Scotch Ale, adding the bay leaf and bacon back in, along with the drained soaked beans. Add enough water to cover the beans, leaving one inch on top. Do not season the beans with any salt at this point. Adding salt to the uncooked beans will block the small holes in the skin of the bean, where the water enters, which will cause them to remain hard and uncooked. Bring everything to a boil and then reduce heat to a medium low.
  • Let the beans simmer lightly for 45 – 60 minutes, until they’re soft, yet still keep their shape. Check the water level: if the beans start to dry out, add enough water to just cover the beans. Season with salt to taste. Toward the end of cooking, cease with the water additions, as the bean liquor will become the sauce of the dish. Continue to cook for another 15 minutes. Once the beans are tender, turn off the heat, check the seasoning and lightly drizzle with olive oil, just before serving.
Sean Paxton

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