Baked Beans, Hot and Smoky (Boom)

8 Servings
Beans American
Beans American

6 on slices
1 1/2 cups chopped on
1 1/4 cups purchased becue sauce
3/4 cup dark r
1/4 cup mild-flavored (light) asses
3 tablespoons on mustard
3 tablespoons (packed) dark wn sugar
2 tablespoons cestershire sauce
1 tablespoon sauce
4 teaspoons ced canned chipotle chilies
1 6 15- to 16-ounce cans Great Northern ns drained

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.


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