Recipe by Oolala
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.
Top Review by sarahcalhoun
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!
- 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)
Directions See How It's Made
- 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.