I adjusted this only slightly in that I added more bacon (but I always do), and then changed up the cooking/ingredient adding order.  But at the end of the day, we have Smitten Kitchen to thank once again, and these beans were outstanding – enjoy!

Smoky Baked Beans

1/2 to 1 lb. bacon, finely chopped before cooking

1 large onion, diced

1 1/4 c. store-bought barbecue sauce – I used Bulls Eye

3/4 c. dark beer AND 1/4 c. molasses

3 T. EACH Dijon AND dark brown sugar

2 T. Worcestershire sauce AND 1 T. soy sauce

1 T. canned chipotle chilies, minced – I used 1 chili

4 cans (19 oz/540 mL) Great Northern beans, drained

chopped fresh parsley for garnish – if you remember

Preheat the oven to 350 and put all of your bacon into a large skillet.  Cook until very crispy, dab out a bit of oil if you wish, but then add in all of the onion to cook with the bacon.  As the onion is softening, whisk together the next 8 ingredients in a large bowl (barbecue sauce thru chipotle chili).

Once the onion has softened and is probably caramelized a bit, take the skillet off the heat and stir in the sauce, then stir in the beans.  Scrape your bean mix into an appropriately sized oven proof casserole and bake uncovered at 350 for about an hour until it’s bubbling throughout and thickened slightly.  You can enjoy your smoky beans straight away, or you can do as I did and make them a bit ahead and have them ready to go at room temperature.

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