I’m a firm believer that one should be able to grill year round. After having my first successful barbeque since renovating my backyard, I’ve really gotten into grilling again. My son loved the burgers I made so much that he asked me to make them again. I decided to buy a couple of pounds of ground beef, make a ton of burgers and freeze them individually so he can have a grilled burger anytime. I was in the mood for baked beans. I thought I’d try to make them on the grill to see if I would get any of that smokey goodness in my beans.
I did. Sort of. I tried placing the pot on the grill with the pot lid and then without the pot lid, but with the grill lid. There was a hint of smoke, but I think the chipotle helped! I also 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”. As I get older my cholesterol levels may disagree!
This recipe has become one of my tired and true recipes. Once you try it, you’ll never go back to the can!
Smokey Three Bean Baked Beans
- 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.
Adapted from epicurious