Recipe: Beer-Baked Beans and Barbecue Baked Beans (using canned beans)

BEER-BAKED BEANS

"Whenever I serve these beans, people eat them as if they've never had baked beans before. They like them because they aren't too sweet or tomatoey. I like them because they use canned beans, which are helpful when you're cooking in a hurry. If you are a fan of tangy beans, try the Barbecue Baked Beans variation."

5 ounces sliced bacon, coarsely chopped
2 medium onions, chopped
1 (12 ounce) can lager beer
1/2 cup ketchup
1/2 cup honey
1/4 cup spicy brown mustard
5 cans (15 1/2 to 19 ounces each) white kidney (cannellini) beans, rinsed and drained

Position a rack in the center of the oven and preheat to 350 degrees F.

Place the bacon in a Dutch oven or flameproof casserole. Cook over medium heat, stirring occasionally, until the bacon is browned, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels, leaving the fat in the pan. Cool the bacon and set aside.

Add the onions to the fat in the Dutch oven and cook, stirring occasionally, until golden brown, about 6 minutes.

Stir in the beer, ketchup, honey, and brown mustard. Cook, stirring occasionally, until slightly thickened, about 10 minutes.

Stir in the beans and reserved bacon. Bring to a simmer.

Cover tightly and bake in the oven at 350 degrees F for 1 hour. Uncover and continue baking until the beans have absorbed most of the liquid and look glazed, about 30 minutes. Serve hot.

TO MAKE AHEAD:
The beans can be made 1 day ahead. When ready to heat, stir in 1 cup water. Cover and bake at 350 degrees F until heated through, about 45 minutes.

VARIATION:

BARBECUE BAKED BEANS:
Substitute 1 1/4 cups of your favorite tomato-based barbecue sauce for the ketchup, honey, and mustard.

Makes 8-12 servings
Source: Barbecues 101 by Rick Rodgers