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–+ servings
a photo of chipotle baked beans in a bowl

Spicy Chipotle Baked Beans

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Michelle Goth
Smoky chipotle peppers give this American classic a fun, spicy twist alongside molasses, bacon and beer.
Includes instructions for the oven or the smoker.
5 from 7 ratings
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Ingredients
 

  • 3 slices of bacon, smoked flavor, raw, diced
  • 3/4 cup yellow onion, chopped
  • 15 ounces Great Northern beans, drained
  • 15 ounce Pinto beans, drained
  • 15 ounce Light Red Kidney beans, drained

For the sauce:

  • 1 cup barbecue sauce, use your favorite!
  • 1 cup beer
  • 2 tablespoons light molasses, or honey/brown sugar
  • 2 tablespoons Worcestershire sauce, or soy sauce
  • 1.5 tablespoons Dijon mustard
  • 1 tablespoon Chipotle Peppers in Adobo Sauce, minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • 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.
  • Add sauce ingredients and bring to a simmer.
  • Add beans, stir to combine.
  • If using Dutch oven, transfer directly into oven. If using skillet, carefully transfer beans into 13x9'' casserole baking dish.
  • Bake uncovered until liquid bubbles and thickens, about 1 hour.
  • Cool for several minutes before serving.

Notes

I used a light wheat beer. I think a pilsner or dark stout would also be great.
These make great smoked baked beans! If using the smoker, smoke the beans at 250 degrees for 1.5 hours.
Serving: 1, Calories: 224kcal, Carbohydrates: 43g, Protein: 10g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Sodium: 458mg, Potassium: 591mg, Fiber: 9g, Sugar: 13g, Vitamin A: 86IU, Vitamin C: 3mg, Calcium: 83mg, Iron: 3mg
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