 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Have some spare ribs in the freezer that I am going to barbeque on Sunday. Looking for a partner to go with the ribs and found it in July, 2010 Bon Appetit. Hope you agree - these sound really yummy! Ingredients:
4 slices smoked bacon, cut crosswise into 1-inch pieces |
3 1/2 cups chopped onions |
2 garlic cloves, minced |
4 15-ounce cans cannellini (white kidney beans), rinsed, drained |
1 1/2 cups root beer (preferably artisanal such as thomas kemper, faygo, fitz's) |
3 tablespoons apple cider vinegar |
3 tablespoons mild-flavored (light) molasses |
2 tablespoons tomato paste |
2 tablespoons dijon mustard |
1 1/2 teaspoons chili powder |
1 teaspoon coarse kosher salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
|
|