Saturday, October 10, 2009

Hot and Smoky Baked Beans

I know this ingredient list is a little long, but this recipe couldn’t be easier. After cooking the bacon, it’s really just a matter of mixing together the remaining ingredients, pouring into a baking dish, and baking until beautifully browned and bubbly!

Source: Hot and Smoky Baked Beans, Bon Appétit, July 1999

6 bacon slices
1 ½ cups chopped onion
1 ¼ cups purchased barbecue sauce
¾ cup dark beer
¼ cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained
Chopped fresh parsley

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 ½ 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.

Sprinkle with parsley and serve.

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