Amber Ale Baked Beans

6 cups water

192 oz canned pinto beans, rinsed and drained

6 bay leaves

42 oz chicken broth

3 medium yellow onion, peeled and quartered

6 slices of bacon (uncooked), chopped

6 cups chopped yellow onion

3 tbsp minced garlic

6 tsp chili powder

2 ¼ cups ketchup

9 tbsp Dijon mustard

6 tbsp Worcestershire sauce

¾ tsp ground black pepper

36 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.

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Amber Ale Baked Beans