03 June 2011

Hot and Smoky Baked Beans

This is my favorite recipe for baked beans.  I tend to add less chipotle depending on whom I'm fixing these for.  I've used all manner of beans from canned to Van Kamps Pork and Beans to dried. 

6 bacon slices
1 1/2 cups chopped onion
1 red pepper diced
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 to 3 teaspoons minced canned chipotle chilies

1 pound small white beans cooked according to package directions, drained
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Saute onion and red pepper 2 1/2 tablespoons bacon drippings.   from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 8 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
Sprinkle with parsley and serve.

To make vegetarian saute onion and red pepper in about 2 Tablespoons of Olive Oil before adding to beans and leave out bacon.

Printable Recipe

Adapted from Epicurious

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