Amber Ale Baked Beans

8 Reviews
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Photo: Lee Harrelson; Styling: Cindy Barr
Yield
9 servings (serving size: 2/3 cup)
By Jennifer Martinkus
July 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 276
  • Caloriesfromfat 14%
  • Fat 4.3g
  • Satfat 1.3g
  • Monofat 1.7g
  • Polyfat 0.6g
  • Protein 11.5g
  • Carbohydrate 46.1g
  • Fiber 10.4g
  • Cholesterol 7mg
  • Iron 3.3mg
  • Sodium 558mg
  • Calcium 90mg

How to Make It

Step 1

Preheat oven to 300°.

Step 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.

Step 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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Ratings & Reviews

Kelly2007's Review

thendricks
November 10, 2012
I think this is a fantastic bean recipe. I have made it for years as printed and just now read the different reviews. Cannot believe people did not enjoy. I am ask for the recipe everytime i make them!

rculwell's Review

ConnieMahan
August 25, 2012
I made this for a big party years ago and I get asked to make it again and again. Bush's beans are TOO salty and TOO sweet - this is real deep flavor.

ChefAmandaLynn's Review

ShannonO19
August 22, 2012
We had made a pound of dried pinto beans last week and I needed a way to use them up. I skipped the first step and continued as directed from then on. I thought this had lots of flavor. and I would make it again for a BBQ or potluck.

seaside725's Review

rculwell
July 26, 2012
I didn't think this recipe was worth the time it took to make. There was really no flavor to it and it took quite some time to make. I agree that I would stick to Bush's BAked Beans. Maybe if it was doctored up some it would taste better, but I won't be making this again.

ShannonO19's Review

Kelly2007
January 16, 2012
N/A

thendricks's Review

seaside725
October 02, 2010
This was okay, but not great. It took nearly an hour of work before I could put it into the oven. It came out a little watery, not nice and thick. I will definitely not spend my time on this again. The Baked Triple Bean Pot recipe from CL is much better, and takes about 3 minutes to get it into the oven.

ConnieMahan's Review

ChefAmandaLynn
May 31, 2010
This was great and easy. I made it veggie, used vegetable broth instead of chicken and a bit of liquid smoke and no bacon. Will make it again soon.

ChelleyBones's Review

ChelleyBones
March 07, 2009
After all the cook times the beans were very tough. It was such a disappointment since I was looking forward to this dish once the BBQ sauce was being made. I think I'll just stick to Bush's Baked Beans in the future. I served the dish with hamburgers and was still able to salvage the sauce for dipping.