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All American Side: Smoky Baked Beans


Baked beans, whether from the South or Boston, are a traditional all-American side. As easy as it is to crack open a can of Bush's, pour into a pot, heat them up, and enjoy, sometimes it's nice to make a delicious batch of homemade (ok semi-homemade) baked beans. These pair perfectly with your standard bbq fare: hamburgers, salmon burgers, ribs, barbecued chicken, or even a nice hearty green salad. Whatever you serve them with, be sure to have a few chilled beers ready and waiting to wash these delicious spicy, sweet baked beans down. You can have the recipe, all you have to do is read more



Smoky Baked Beans
Modified from Bon Appetit magazine

6 bacon slices
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
4 to 6 teaspoons minced canned chipotle chilies
2 cans of black beans
2 cans of pinto beans
2 cans of the northern beans

  1. Preheat oven to 350°F.
  2. 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.
  3. Finely chop bacon; add to bowl.
  4. Add onion and next 7 ingredients to bowl and whisk to blend.
  5. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired.
  6. 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.
  7. Sprinkle with parsley and serve.

Serves 8-10.

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