Baked Beans Cowboy Style

• Meat

  • 1/2 lb Applewood smoked bacon
  • 8 slices Applewood smoked bacon

• Produce

  • 1 (16-ounce can Eden beans, small red Organic such as
  • 1 (16-ounce can Eden black beans, Organic such as
  • 1 (16-ounce can Eden pinto beans, Organic such as
  • 1 For the bacon & vegetable saute
  • 1 (4-ounce can Green chiles
  • 1/2 cup Green onions
  • 1/4 tsp Mccormick chipotle chili, such as powder
  • 1/2 tsp Mccormick garlic powder, such as
  • 1 Red bell pepper, medium to large
  • 1 Vidalia onion, large

• Condiments

  • 3 tbsp Grey poupon dijon or spicy grain mustard, such as
  • 1 cup Kansas city-style bbq sauce
  • 3/4 cup Ketchup
  • 3/4 cup Molasses, unsulphured
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 3/4 cup Brown sugar, firmly packed light or dark
  • 4 tbsp Brown sugar, light or dark
  • 1 Kosher salt
  • 1/4 tsp Mccormick ancho chili powder, such as
  • 3 to taste dashes Tabasco sauce or cayenne pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/4 tsp Mccormick cumin, ground such as

• Beer, Wine & Liquor

  • 2 (12-ounce bottles Beer, dark
  • 1 1/2 cups Beer reduction

• Other

  • 2 (16-ounce jars B&m® original baked beans, or fine-quality boston-style
  • 1 teaspoon dried cilantro or 1 tablespoon fresh

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Beer Reduction
• 2 (12-ounce) bottles dark beer, I used Michelob® Amberbock®
• For the Bacon & Vegetable Sauté
• ½ pound Applewood smoked bacon, chopped
• 1 large Vidalia onion, chopped
• 1 medium to large red bell pepper, diced
• ½ cup chopped green onions
• For the Baked Bean Medley
• 2 (16-ounce) jars B&M® Original Baked Beans, or fine-quality Boston-Style
• 1 (16-ounce) can pinto beans, such as Eden Organic®, drained
• 1 (16-ounce) can small red beans, such as Eden Organic®, drained
• 1 (16-ounce) can black beans, such as Eden Organic®, drained
• 1 (4-ounce) can green chiles, such as Old El Paso®, drained
• Kosher salt & fresh coarse ground black pepper, to taste
• For the Texas BBQ Baked Bean Sauce
• 1½ cups Beer Reduction
• 1 cup Kansas City-Style BBQ Sauce, such as KC Masterpiece®
• ¾ cup ketchup, such as Heinz®
• ¾ cup unsulphured molasses, such as Grandma’s®
• ¾ cup firmly packed light or dark brown sugar
• 3 tablespoons Dijon or spicy grain mustard, such as Grey Poupon®
• 2 tablespoons apple cider vinegar, such as Braggs®
• 2 tablespoons Worcestershire sauce, such as Lea & Perrins®
• Tabasco® sauce or cayenne pepper, to taste (a few dashes)
• 1 teaspoon dried cilantro or 1 tablespoon fresh
• ¼ teaspoon ancho chili powder, such as McCormick®
• ¼ teaspoon chipotle chili powder, such as McCormick®
• ½ teaspoon garlic powder, such as McCormick®
• ¼ teaspoon ground cumin, such as McCormick®
• For the Optional Topping
• 8 slices (about ½ pound) Applewood smoked bacon
• 4 tablespoons light or dark brown sugar

Directions

• Prepare the Beer Reduction: In a heavy saucepan over high heat, bring beer to a boil. Reduce heat to medium-high and continue to simmer until reduced by half to 1½ cups, about 20 minutes. Set aside to cool.
• Arrange oven rack in lower third of oven and preheat oven to 350º F. Lightly grease two 2-quart (9x13-inch) baking dishes.
• Prepare the Bacon & Vegetable Sauté: In a large frying pan over medium heat, cook the bacon until browned and just about crispy, about 5 minutes. Reserve rendered bacon fat in pan. Add onion and cook until tender, about 2 minutes. Stir in chopped red bell pepper and green onions; sauté until crisp-tender, about 1 minute. Remove from heat and set aside.
• Prepare the Baked Bean Medley: Combine beans and chiles in large bowl or stock pot; season with salt and pepper. Scrape bacon and vegetable mixture into beans. Season with salt and pepper; stir well to incorporate. Using rubber spatula, scrape and pour into bowl or stock pot and stir into bean mixture.
• Prepare the Texas BBQ Baked Bean Sauce: Add all of the sauce ingredients to the bowl or stock pot with the bean mixture. Stir well to incorporate. Using rubber spatula, scrap and pour mixture, evenly dividing, into baking dishes.
• Bake in preheated oven until sauce has thickened, is bubbling and cooked through, about 90 minutes. If desired, top each with four bacon slices and sprinkle light brown sugar over the bacon after 30 minutes of baking. Remove from oven and transfer to cooling rack to rest before serving, about 5 minutes.