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Amber Ale Baked Beans

Photo: Lee Harrelson; Styling: Cindy Barr
Yield 9 servings (serving size: 2/3 cup)
Just a little bacon gives a lot of flavor to this classic barbecue side, especially when you add it to sweet caramelized onions and a bottle of slightly fruity and malty ale.

Ingredients

  • 2 cups water
  • 4 (16-ounce) cans low-sodium pinto beans, rinsed and drained
  • 2 bay leaves
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 medium yellow onion, peeled and quartered
  • 2 bacon slices (uncooked), chopped
  • 2 cups chopped yellow onion (about 2 medium)
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 3/4 cup no salt-added ketchup
  • 1/3 cup packed brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) bottle amber ale (such as Redhook)
  • Cooking spray

Nutrition Information

  • calories 276
  • caloriesfromfat 14 %
  • fat 4.3 g
  • satfat 1.3 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 11.5 g
  • carbohydrate 46.1 g
  • fiber 10.4 g
  • cholesterol 7 mg
  • iron 3.3 mg
  • sodium 558 mg
  • calcium 90 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.

  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.