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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Just a little bacon gives a lot of flavor to this classic barbecue side, especially when you add it to sweet caramelized onions and a bottle of slightly fruity and malty ale. Ingredients:
2 cups water |
4 (16-ounce) cans low-sodium pinto beans, rinsed and drained |
2 bay leaves |
1 (14-ounce) can fat-free, less-sodium 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 no salt-added 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 |
Directions:
1. Preheat oven to 300°.
2. 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.
3. 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 garlic and chili powder to pan; cook 1 minute, 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° for 45 minutes or until thick.
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