Spicy Beer Baked Beans

Serves 10-12

2 (15-ounce) cans black beans^* (drained)

2 (15-ounce) cans red kidney beans^* (drained)

2 (15-ounce) cans pinto beans^* (drained)

4 bacon slices (chopped)

1 medium yellow onion (chopped)

1 cup ketchup

1 cup tomato puree

¾ cup beer

½ cup spicy brown mustard

2 cloves garlic (minced)

¾ cup brown sugar

¼ cup molasses

¼ cup Worcestershire sauce

2 jalapeños (finely diced)  

1 teaspoon crushed red pepper flakes

2 tablespoons Tabasco red pepper sauce

½ teaspoon cayenne pepper

Salt and pepper (to taste)

 

1. Preheat oven to 325° F.
2. Place an ovenproof heavy-duty pot (or Dutch oven) over medium-high heat and cook bacon until fat is rendered and bacon is crisp. Remove bacon and set aside. Add onion to bacon fat and sauté until translucent.  
3. To pot (or Dutch oven) of sautéed onion, add bacon and all remaining ingredients, except for beans. Mix well. Simmer for 8-10 minutes, stirring frequently.
4. Add beans. Mix well.
5. Cover pot (or Dutch oven) with lid and bake at 325° F for approximately 1 hour. Remove lid and bake for an additional 10-15 minutes, or until beans are browned and sauce thickens.
6. Remove from oven and allow to cool slightly. Serve warm.

* Use canned beans, or see recipe: Slow-cooked Beans.