This spicy bbq baked beans recipe gets its heat from chipotle peppers. It is absolutely delicious and quite easy to make.
Chipotles are smoked jalapeño peppers that are canned in a tomato sauce called adobo. They add a beautiful spicy and smoky flavor to foods. They are packed with their seeds so they can be quite hot. The amount of chipotles that you choose to use will depend on how much heat you like to eat.
Although I tend to soak and cook my own beans you can definitely make these with canned beans. That is always faster. Don’t bother discarding the liquid from the can. Simply add the whole thing into your recipe.
I also always use my homemade apple juice bbq sauce but feel free to use any bbq sauce you like.
10 bacon links – cut into ½ inch pieces
1 large white onion – finely chopped
3 garlic cloves – minced
2 chipotle peppers in adobo – chopped
32 oz. cooked beans or 2 -14.5 oz. cans canneli, great Northern or butter beans with their liquid
2 cups cooking liquid (if not using canned)
2 cups bbq sauce of choice
1 TBS cider vinegar
1 TBS yellow mustard
1 TBS Worcestershire sauce
2 TBS soy sauce
1 tsp. prepared horseradish
2 TBS molasses
Preheat oven to 350 degrees.
Crisp the bacon in a large pan. Remove from pan and place on a paper towel lined plate. Discard all but 2 TBS of the rendered fat. Add the onion and cook for about 5 minutes – until softened and translucent. Add the garlic and cook for a couple of minutes – until you can smell it. Add the chipotles and the cooked bacon.
Add all the rest of the ingredients and mix well. Bring pan to a boil, cover and place in oven for about 1 and ½ hours. If your pan is not oven proof, place the beans in a casserole dish with a cover and bake them in that. Remove beans from oven and enjoy!
CALORIES 308.51; FAT 4.95 grs (sat 1.53; mono 1.96; poly 0.61); PROTEIN 13.69 grs ; FIBER 6.13 grs; CARBS 53.14 grs; CHOLESTEROL 11.25 mg; IRON 4.99 mg; SODIUM 1006.93 mg; CALCIUM 118.03 mg