I saw this recipe in our local newspaper, took one look, and tossed it. Then, after thinking about it some more, I dug it out of the recycle pile, and I’m glad I did! I used a 12 oz bottle of Guinness Stout, and dark molasses, and the flavor is deep and complex, with a vaguely sweet undertone that is perfect with the beans and squash. And it’s even better after it sits overnight. Al and I both thought it was delicious, and I am definitely making it again.
1 lb dry small white beans
1 (49 1/2 oz) can chicken broth
1 t salt
1 1/2 lb pork roast, cut into small cubes
2 onions, chopped
1 medium butternut squash, peeled and cubed
1 bottle stout
1/2 c molasses
1 t ground cloves
1 t salt
Sort and rinse beans, add to chicken broth, salt, and 2 c water in a large pot, and bring to a boil. Turn heat down to simmer, and cook for about 2 hours, or until beans are cooked and soft. Add remaining ingredients except squash, mix well, and simmer for another 2 hours. Add squash, mix in, and simmer for another hour. Enjoy!