Ingredients

  • 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

Directions

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.

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

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