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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SMOKED BBQ BAKED BEANS

6 Servings
Beans
BBQ
Sweet Spicy desert Smokey Smoking BBQ Grill Beans

6 inch squares
1/2 medium on diced
1/2 l pepper diced
1 - 2 Jalapeno pers diced (seeding is optional)
1 can Bush’s Baked ns
1 can of eapple chunks drained
1 cup wn Sugar packed
1 cup chup
1/2 - 1 Tbs. dry (ground) tard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeno pepper until tender. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time) Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.


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