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Baked Beans with Bacon and Beer


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11 1/2 cups dry small white beans (or two 19 oz/540 mL cans, drained)

6 slices bacon

1 large onion, chopped

1/2 cup barbecue sauce

1 cup beer (or apple juice)

1/4 cup dark brown sugar

1/4 cup ketchup

2 Tbsp. grainy Dijon mustard

1 Tbsp. Worcestershire sauce

A few drops of hot sauce, or chipotle sauce


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 325°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 from The Family Kitchen , used with permission from Julie van Rosendaal.

Serve these “real” baked beans as is, or in bowls with crusty bread, biscuits or tortilla chips.


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