Tuesday, December 7, 2010

Hot and Smoky Baked Beans

Hot and Smoky Baked Beans
(adapted from a 1999 Bon Appetit magazine recipe)
Serve these hot or at room temperature
8 to 10 servings

6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups simple homemade barbecue sauce (recipe below) 
3/4 cup dark beer
1/4 cup blackstrap molasses
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained

Chopped fresh parsley

Preheat oven to 350 degrees fahrenheit.  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 6 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.

Simple Barbecue Sauce

1 scant cup brown sugar
1 cup ketchup
1 teaspoon salt 
1/4 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder (optional)

Wisk together and you are ready to go.