Potluck Beans with Maple and Beer

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I’m sharing my latest activities in the kitchen today:   Potluck Beans with Maple and Beer!  We’re invited to a holiday get-together with family and friends tomorrow,  and I needed a side dish to go with barbecue tritip sandwiches.  During the holiday season I don’t have much time, so I used a recipe that calls for canned Cannellini beans (white kidney beans).   This recipe couldn’t be easier!

I was inspired by a recipe in Rick Rodgers’  The Big Book of Sides, a cookbook that I reviewed when it was first published.  I keep going back to this book when I need something special to go with a meal. The recipe in the book makes 10-12 servings,  and I needed to make a lot more for the party.  I tweaked the recipe a bit,  and the beans are crazy good!

Potluck Beans with Maple and Beer  Author: Mimi Holtz Recipe type: side dish Cuisine: American Prep time:  20 mins Cook time:  1 hour 45 mins Total time:  2 hours 5 mins Save PrintMake a pot of these beans for a holiday potluck or a summer barbecue!Ingredients

• 1 lb. bacon, cut into 1 inch pieces
• 1 large sweet onion, peeled and chopped
• 4 tbsp chopped garlic
• 1 cup ketchup
• ½ cup dijon mustard
• 1 cup pure maple syrup
• 2 bottles dark beer ( I used Red Bridge Gluten-Free Sorghum Beer)
• Ten 15-ounce cans of Cannellini beans, drained and rinsed
• 1 cup ham bits

Instructions

1. Preheat oven to 350 degrees.
2. In a Dutch oven, cook the bacon over medium heat, until the bacon is almost crisp. Using a slotten spoon, move the cooked bacon to a paper towel and leave the bacon fat in the pan.
3. Over medium heat, cook the onions in the remaining bacon fat until they are golden brown.
4. Stir in the garlic and cook for another minute.
5. Stir in the ketchup, mustard, maple syrup, and beer and simmer for 10 minutes.
6. Stir in the the beans, bacon, and ham.
7. Cover the Dutch oven and bake for one hour.
8. Uncover and cook for an additional 30 minutes.
9. If you aren't serving the beans immediately, cool the beans and refrigerate overnight. Stir in 1 cup of water and reheat covered in 350 degree oven, stirring occasionally.

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As a music director and teacher,  I start preparing for holiday performances months in advance.  It’s a little strange to be working on Christmas music in the heat of August and September,  but it’s so rewarding when we have our music prepared in time to inspire our families and friends during the holiday season.   I’m especially glad to have time in December to spend in the kitchen between concerts and church events.

What are you cooking up for the holidays?  I’d love to know about your family specialties or new recipes you are trying out!