Memorial weekend is usually the kick-off for summer. Warm weather, lots of sunshine, and grills, grills, grills. So far this weekend we’ve had hot weather and one day of sunshine, and now two days of rain. But that’s not gonna stop me from grilling! Ok, maybe it will, since I don’t have a roof over my deck to cover the grill, but I’m still going to have all of the bbq trappings starting with the classic baked beans. No, three-bean baked beans.
I like to make my baked beans with a variety of beans. For this recipe. I used red kidney, great northern and cannellini beans. Sometimes I’ll throw in a can of black beans if I can find one in the cupboard. I also like to add lots of bacon because I’m also a believer in “there’s no such thing as too much bacon”.
This recipe has become one of my tried and true recipes. Once you try it, you’ll never go back to the can!
- 8 bacon slices
- 1 ½ cups chopped onion
- 1 ¼ cups purchased barbecue sauce
- ¾ cup dark beer (I used Guinness)
- ¼ cup mild-flavored (light) molasses
- 3 tablespoons Dijon mustard
- 3 tablespoons (packed) dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 to 3 teaspoons minced canned chipotle chilies
- 2 15- to 16-ounce cans Great Northern beans, drained
- 1 15- to 16-ounce cans Red Kidney beans, drained
- 2 15- to 16-ounce cans Cannellini beans, drained
- Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 ½ tablespoons 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 2 to 3 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to a dutch oven. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.