Tuesday, September 25, 2007

Hot and Smoky

We're in the last week of Septmeber, fall has officially begun. Every where I go I see pumpkins and harvest decorations. Invitations are starting to filter in for holiday parties. Mostly potlucks. One of my favorite dishes to take are Hot and Smokey Baked Beans. These are a hit and are great if there are leftovers.
6 bacon slices
1 1/2 cups chopped yellow onion
1 1/4 cups purchased barbecue sauce (you could make your own but I don't have a receipe for that and make sure the BBQ sauce you use is a flavor you like since it will effect the taste)
3/4 cup stout ale (like Guinness Irish Stout)
1/4 cup mild-flavored (light molasses)
3 tb Dijon mustard (I like the stone ground)
3 tb (packed) dark brown sugar
2 tb Worcestershire Sauce
1 tb soy sauce
1 tb liquid smoke
4 to 6 ts minced canned Chipotle Chilies in Adobo Sauce (for less spice use less chilies)
6 15 to 16 ounce cans beans (I like to use a mix of Great Northern Beans, Butter Beans and White Beans)
Chopped fresh parsley

Preheat oven to 350. Cook bacon in large skillet over meduim heat until crisp. Transfer to paper towels. Transfer 2 1/2 tb bacon drippings from skillet to large bowl. Finely chop bacon add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in chipotle chilies and then stir in beans. Transfer mixture to 13x9x2 glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes. Sprinkle with parsely and serve. Can be serve at room temperature.

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