Chipotle chiles in adobo sauce add smoky-hot depth to these easy-to-make baked beans.
1/4 pound finely diced bacon slices (raw)
1 1/2 cups chopped onion
1/3 cup packed dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons finely chopped chipotle chile, canned in adobo sauce
5 (16-ounce) cans navy beans, rinsed and drained
1 (18-ounce) jar low-sodium barbecue sauce
How to Make It
Preheat oven to 350°.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan, and set bacon aside. Add onion to drippings in pan; sauté 3 minutes.
Combine bacon, onion, and remaining ingredients except cooking spray in a large bowl; toss well. Spoon the bean mixture into a 13 x 9-inch or 2 1/2-quart baking dish coated with cooking spray. Bake at 350° for 45 minutes.
I couldn't find the chipotle in adobo sauce in London, so used dried chipotle's soaked in some boiling water, everything else was the same........everyone at the BBQ loved the flavour! definite hit and will make again.
Used 2 cans navy beans and one can Great Northern; halved everything else. Very tasty and SPICY! Those chipotles pack some heat. Served with Barbecued Pork Tenderloin, Corn Fritter Casserole and Peanutty Slaw. Great meal.
I have made these several times for potlucks and 4th of July bbq and everyone loves them. Agree that you can cut back the sugar & bbq sauce to your own liking, as they are a little on the sweet side. Have mixed beans: black, white, pinto, kidney etc, and in a pinch used 2 cans of Bush's bbq baked beans, but it's the chipotle that makes these so special.
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