• 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 dark brown sugar (packed)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 4 to 6 tsp minced canned chipotle chiles (Chipotle chilies, canned in a spicy tomato sauce sometimes called adobo, are available at Latin American markets and some supermarkets.)
  • 6 - 15 oz to 16 oz cans of 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 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 13x9x2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes. Sprinkle with parsley and serve.

Baked Goods, High Fiber, Side Dishes, Vegetable
MacGourmet downloadHot and Smoky Baked Beans. To import, drag image to your MacGourmet recipe box.