McNamara's Guinness Dinner

1. Place bacon slices in a cold, large, cast iron skillet and turn on medium heat.

2. While bacon cooks to crispy, prepare the rest of your ingredients and place diced potatoes in a microwave-safe bowl with some water. Microwave on high for three minutes, stir, and then three minutes more on high.

3. Once bacon is crispy, remove from pan to blot dry while retaining fat in pan.

4. Saute garlic and onion until lightly browned. Add potatoes and saute until lightly browned

5. Stir in kale, using some of the Stout to deglaze pan until leaves are bright. Season with spices, salt and pepper.

6. Stir in beans and remainder of Stout, bring to a boil and then cover, reduce heat and simmer for 10 minutes.

7. Once potatoes are fork-tender, separate contents of pan with a colander so that you have solids and liquids in separate bowls.

8. In the pan, melt butter, and whisk in flour to form a roux. Once light-golden brown, whisk in the tomato paste with some of the reserved liquid to completely combine, and then whisk the rest in until uniform, rich, and thick.

9. Combine the sauce with the removed vegetables in a serving dish, season to taste with salt and pepper, and serve with crumbled bacon.