Baked Beans with Bacon and Beer
Serve these βrealβ baked beans as is, or in bowls with crusty bread, biscuits or tortilla chips.
Baked Beans with Bacon and Beer
Ingredients
1Β βΒ 1 1/2Β cups dry small white beans (or twoΒ 19 oz/540 mL cans, drained)
6Β slices bacon
1Β large onion, chopped
1/2 cupΒ barbecue sauce
1 cupΒ beer (or apple juice)
1/4 cupΒ dark brown sugar
1/4 cupΒ ketchup
2 Tbsp. grainy Dijon mustard
1 Tbsp. Worcestershire sauce
A few drops of hot sauce, or chipotle sauce
Instructions
Cover dry beans with plenty of water (2-3 times the volume of beans) and let sit for 8 hours, or overnight. Drain, cover with fresh water in a pot, and simmer for about an hour, or until tender but al dente. Drain.
Preheat oven to 325Β°F. In a large, ovenproof pot, cook the bacon and onions over medium-high heat for 5-10 minutes, until the fat has rendered from the bacon, the bacon is cooked and the onions are soft. Add the beans and remaining ingredients, stir to combine them well, cover the pot and bake for 2 1/2 hours, stirring once or twice (add more liquid if it seems dry) until thickened and saucy. Serve hot. Serves 6-10.
Recipe and photo fromΒ The Family KitchenΒ , used with permission from Julie van Rosendaal.
