Smoky Baked Beans
I’ve never really liked baked beans. Before I met Eric, I don’t think I ever tried any that weren’t from a can, which was probably why I never liked them. Thankfully for me, Eric’s mom makes delicious baked beans. She does start with canned baked beans, but she adds several ingredients to turn them into something delicious. If it weren’t for her, I wouldn’t have given this recipe a second look, but I’m so glad I did. Once I saw that these are made with chipotle, bacon and beer, I was sold.
These baked beans are full of flavor. They get smokiness from the chipotles and sweetness from the molasses and brown sugar. If you want more heat, you can certainly add another chipotle. The bacon retains just enough crispiness to add a contrasting texture to the beans. Plus, they’re incredibly simple to make. There’s absolutely no need to buy the canned kind when you can easily make these at home.
1 28-ounce can Navy or Great Northern beans, drained
Half a small onion, about ¼ cup minced
½ cup ketchup
2 tablespoons molasses
2 tablespoons light brown sugar
¼ cup beer
1 chipotle in adobo, minced
3 pieces bacon, cooked and crumbled
Heat oven to 350º. Combine all ingredients in an 8-by-8-inch casserole dish.
Cover with foil and bake for 1 hour. The sauce will thicken as the beans bake, so continue cooking another 30 minutes if a thicker sauce is desired.