Hot and Smoky Baked Beans with Bacon and Chipotle
A robust side dish combining crispy bacon, dark beer, and smoky chipotle chiles with canned great northern beans. Molasses and brown sugar add sweetness while Worcestershire and Dijon mustard provide savory depth. The long bake melds flavors into a rich, slightly thick sauce. Serve alongside grilled meats, barbecue, or as a hearty vegetarian main. This version stands out for its balance of heat, smoke, and sweetness without overshadowing the beans themselves.
Ingredients
- 6 bacon slicessmoked tempeh3 tablespoonsvegetarianadds soy
marinate in 2 tablespoons soy sauce and 1 teaspoon liquid smoke; skip bacon drippings step
Full guide → - 1 ½ cups onions, chopped
- 1 ¼ cups barbecue sauce, purchased
- ¾ cup dark beerbeef broth0.75non-alcoholic
reduces smokiness slightly
- ¼ cup light molasseshoney0.25neutral flavor
increases sweetness slightly
- 3 tablespoons Dijon mustard
- 3 tablespoons dark brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 4 teaspoons chipotle chiles, minced
- 6 15 ounce cans great northern beans, drained
- fresh parsley, chopped
Instructions
- 1
Preheat oven to 350F.
- 2
Cook bacon in large skillet over medium heat until crisp; transfer to paper towels and drain.
- 3
Reserve 2 1/2 tablespoons bacon drippings in large bowl; finely chop bacon and add to bowl.
- 4
Add onion, barbecue sauce, beer, molasses, mustard, brown sugar, Worcestershire sauce, soy sauce, and chipotle chiles to bowl; whisk to blend.
- 5
Stir in drained beans and transfer mixture to baking dish.
- 6
Bake uncovered until liquid bubbles and thickens slightly.
- 7
Cool 10 minutes, sprinkle with parsley, and serve.
Tips
For milder heat, use 4 teaspoons chipotle; add up to 6 for deeper smoke and spice.
Make ahead: prepare through step 5, cover, and refrigerate up to 2 days; add 15 minutes to bake time.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently on stovetop with splash of water or beer.
Prepare through step 5 and refrigerate up to 2 days; bake when ready, adding 10-15 minutes to bake time.
Warm as a side to grilled chicken, pork ribs, or brisket. Also works as a vegetarian entree with cornbread or crusty bread.
Common Mistakes
Omit whisking sauce base to avoid uneven distribution of seasonings.
Skip draining beans thoroughly to prevent overly thick, gluey texture.
Bake covered to avoid thickening of sauce as directed.
Substitutions
Gluten-Free Swaps
General Alternatives
marinate in 2 tablespoons soy sauce and 1 teaspoon liquid smoke; skip bacon drippings step
Full guide →FAQ
Can I make this without beer?
Yes. Replace dark beer with equal beef broth or additional barbecue sauce thinned with water. Flavor will be less complex but still delicious.
Can I freeze baked beans?
Yes. Cool completely, transfer to airtight freezer containers, and freeze up to 3 months. Thaw overnight in refrigerator; reheat gently on stovetop.
How long does this keep after baking?
Covered in refrigerator, up to 4 days. Flavor actually deepens the next day. Reheat before serving by warming gently on stovetop with additional liquid if needed.