Rating: 3.5 stars
8 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

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.

Jennifer Martinkus
Recipe by Cooking Light July 2006

Gallery

Credit: Lee Harrelson; Styling: Cindy Barr

Recipe Summary

Yield:
9 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

  • 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.

Nutrition Facts

276 calories; calories from fat 14%; fat 4.3g; saturated fat 1.3g; mono fat 1.7g; poly fat 0.6g; protein 11.5g; carbohydrates 46.1g; fiber 10.4g; cholesterol 7mg; iron 3.3mg; sodium 558mg; calcium 90mg.
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