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Amber Ale Baked Beans

Yields9 Servings

Amber Ale Baked Beans

 2 cups water
 64 oz canned pinto beans, rinsed and drained
 2 bay leaves
 14 oz chicken broth
 1 medium yellow onion, peeled and quartered
 2 slices of bacon (uncooked), chopped
 2 cups chopped yellow onion
 1 tbsp minced garlic
 2 tsp chili powder
 ¾ cup ketchup
 3 tbsp Dijon mustard
 2 tbsp Worcestershire sauce
 ¼ tsp ground black pepper
 12 oz bottle amber ale
 cooking spray

Preheat oven 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.

Nutrition Facts

Servings 0

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