Recipe: Amber Ale Baked Beans (using pinto beans)

AMBER ALE BAKED BEANS

2 cups water
4 (16-ounce) cans pinto beans, rinsed and drained
2 bay leaves
1 (14-ounce) can 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 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)

Preheat over to 300 degrees F. Coat a 13x9-inch baking dish with cooking spray.

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.

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 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 degrees F for 45 minutes or until thick.

Servings: 9
Source: Idaho Bean Commission