Prep 5 mins
Cook 15 mins
From April 10, 2008, Sun-Sentinel. Don't want to lose it. For the beans you can use: great northern, navy or cannellini. Use cubes of crusty whole-grain bread and vegetables for dunking. Note this fondue sauce can also be drizzled over steamed vegetables or baked potatoe.
- 1 (15 1/2 ounce) can white beans, rinsed, drained
- 1 (12 ounce) bottle dark beer, can use other beer
- 1 cup extra-sharp cheddar cheese, grated
- 1 cup reduced-fat sharp cheddar cheese, grated
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon hot sauce (to taste)
- In a food processor fitted with a metal blade, combine the beans and 1/4 cup ale; puree, scraping the side of the bowl as needed, 4 minutes, until very smooth.
- In a medium saucepan, combine bean puree and the remaining ale.
- Bring to a boil over medium heat, then reduce heat to simmer.
- Add the cheese in handfuls, stirring constantly, until the cheese melts.
- Stir in the dry mustard, Worcestershire sauce and hot sauce.
- Transfer to a warm fondue pot and serve with bread cubes and vegetables of choice.
This was such an easy fondue to make. I used black beer (1554) and it added a nice rich flavor. You couldn't tel there were beans used in this fondue. I used regualr cheddar cheese, what we had in the fridge which made a nice smooth texture. I will be using this again!