Yields 9 servings
- 2 cups water
- 4 (16-ounce) cans pinto beans, rinsed and drained
- 2 bay leaves
- 1 (14-ounce) can 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 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
Preheat over to 300 degrees.
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 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 degrees for 45 minutes or until thick.