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Hot and Smoky Baked Beans

(recipe, Katie Hickey)


Original recipe adapted from Smitten Kitchen.


  1. 4 bacon slices
  2. 1½ cups chopped onion
  3. 1¼ cups purchased barbecue sauce
  4. ¾ cup dark beer
  5. ¼ cup mild-flavored (light) molasses
  6. 3 Tbsp. Dijon mustard
  7. 3 Tbsp. (packed) dark brown sugar
  8. 2 Tbsp. Worcestershire sauce
  9. 1 Tbsp. soy sauce
  10. 4 to 6 tsp. minced canned chipotle chilies
  11. 6 15.0 to 16-ounce cans of Beans (I used 2 Great Northern, 2 Pinto, 2 Kidney), drained
  12. Chopped fresh parsley (optional)


  1. Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 tablespoons bacon drippings from skillet to large bowl (or less. I don't think this much was necessary). Finely chop bacon; add half of it to bowl. Reserve other half. Add onion and next 7 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 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes. Sprinkle the other half of the crumbled bacon overtop (to get some crispy pieces too).