Amber Ale Baked Beans

Photo: Lee Harrelson; Styling: Cindy Barr

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.

Yield: 9 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 14%
  • Fat: 4.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.5g
  • Carbohydrate: 46.1g
  • Fiber: 10.4g
  • Cholesterol: 7mg
  • Iron: 3.3mg
  • Sodium: 558mg
  • Calcium: 90mg

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

Preparation

  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.
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