Ingredients

• 2 1/2 cups kidney beans or 2 1/2 cups your favorite beans, soaked overnight and drained
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 slices bacon (thick slices or streak of lean/streak of fat or fatback)
• 2 lbs chicken pieces
• 1 tablespoon plain all-purpose flour
• 1 1/4 cups cider
• 2/3 cup chicken stock
• 14 shallots
• 2 tablespoons honey
• 8 ounces ready cooked whole beetroots (beets)
• salt and pepper

Instructions

1. Preheat oven to 325 degrees.

2. Cook beans in salted boiling water for 25 minutes.

3. Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).

4. Add the bacon and chicken.

5. Cook for 5 minutes.

6. Sprinkle with the flour.

7. Add the cider and chicken stock, stirring to prevent lumps.

8. Season with salt and pepper.

9. Bring to a boil.

10. Add the beans and the cover the pot.

11. Bake for 2 hours.

12. About 15 minutes before it is done, remove the lid.

13. In a frying pan, gently cook the shallots and honey together for about 5 minutes.

14. Turn the shallots frequently.

15. Add the shallots and cooked beetroot to the casserole.

16. Bake uncovered for 15 more minutes.