Are you as excited for this weekend as I am?!? Who doesn't love a holiday weekend and with that comes bbq's galore. I wanted to share my baked beans recipe I will be making tomorrow. A great one from Bon Appetit with a little family modifications. Enjoy!
Hot and Smokey Baked Beans
- 1 lb bacon
- 1 1/2 cups chopped onion
- 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
- 2-3 mince jalapenos (substituted for the original canned diced green chilies)
- 6 15- to 16-ounce cans of assorted beans--pinto, kidney, black, white, etc. (the original recipe called for all Great Northern beans) drained
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 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.
Recipe found
here.
Hot and Smokey Baked Beans
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