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You will be the hero of this weekends barbecue if you bring these smoky, spicy and slightly sweet baked beans. Chipotle peppers, molasses and beer add deep, complex flavor to this crowd pleasing chipotle bakes beans recipe.
Well, I turned 30 this weekend. I was dreading it, but it turned out okay. One of my good friends wisely pointed out that “this doesn’t change anything.” I’m already a Mom, a wife, an employee, and have been all of those things for a many years. I’m no more of an adult today than I was a year ago, or five years ago. It was shallow comfort, but it’s comfort nonetheless! Pour one out for my twenties, y’all.
My husband pulled out all the stops this weekend. He surprised me with bikes (including a little carrier attached for Eli), and took me to dinner at my absolute favorite restaurant. Eli and I took an unprecedented four hour nap yesterday, so yeah, it was a very good weekend!
I also got a little cooking in on Saturday. You know that I love cooking if I gladly do it on my 30th birthday! I whipped up some sides for my husband’s fantasy football draft party, including these incredible baked beans. When I searched for a baked beans recipe, I found one that sounded absolutely delicious. It used chipotle peppers, molasses, and beer; some of my very favorite things!
I headed to Walmart to pick up ingredients for this recipe, and a bike helmet for Eli! I picked up La Morena Chipotle Peppers in Adobo Sauce and Whole Jalapenos for another upcoming recipe. You can find them in the hispanic aisle, with the bright orange label. I really love this brand of chipotle peppers because they have a much more mellow, complex flavor than others I’ve tried. This works great for my gringo tastebuds. I love heat, but don’t want my mouth to feel like it’s burning off!
These beans have a lot of ingredients, but most are commonly found in your pantry or fridge. And yes, you get to saute bacon and onions together, which is probably THE most heavenly scent on this planet.
With Labor Day approaching, it feels like grilling season is fast approaching it’s end. You want these beans to be on your barbecue menu that weekend, promise!Print
Smoky chipotle peppers give this American classic a fun, spicy twist!
- 3 smoked bacon slices, diced
- 3/4 cup chopped onion
- 1 cup barbecue sauce (use your favorite!)
- 1 cup beer*
- 2 tbsp light molasses
- 1.5 tablespoons Dijon mustard
- 1.5 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon La Morena Chipotle Peppers in Adobo Sauce, minced
- 1 15 ounce can Great Northern beans, drained
- 1 15 ounce can Pinto beans, drained
- 1 15 ounce can Light Red Kidney beans, drained
- Preheat oven to 350°F.
- In a dutch oven or large skillet, add bacon and cook until crisp, around 5 minutes.
- Add onion, and allow to sweat with bacon for 2-3 minutes.
- Turn off burner and remove from heat. Add bbq sauce, beer, light molasses, mustard, brown sugar, Worcester and soy sauces, stir.
- Add diced La Morena Chipotle peppers, stir.
- Add beans, stir.
- If using dutch oven, transfer directly into oven. If using skillet, transfer beans into 13×9” casserole baking dish.
- Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool for several minutes before serving.
- I used a light wheat beer. I think a pilsner or dark stout would also be great.
- Serving Size: 5