Recipe by mary winecoff
These beans use New Mexican chile powder, a dark red, smoky powder. It is available in Mexican markets. You can substitute a dark, rich chile powder, like the ancho chile powder that is available in some supermarkets. Adapted from www.fiery-foods.com
Top Review by loof
Delicious baked beans! I love bacon in baked beans and also loved the smoky-spicy flavor of the chili in these. These easy-to-make beans will be a bbq staple at our house - thanks for sharing!
- 4 slice bacon, diced
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 (878.83 g) can great northern beans, rinsed and drained (or 3 cups cooked beans)
- 9.85 ml new mexico chile powder
- 354.88 ml prepared barbecue sauce
- 59.14 ml beer or 59.14 ml water
- 59.14 ml dark brown sugar, packed
- 4.92 ml dry mustard
Directions See How It's Made
- Saute bacon in skillet until just brown and slightly crisp.
- Remove and set aside on paper towel to drain.
- Remove all but about 1 tablespoon drippings.
- Add onion and cook over medium heat until softened, about 5 minutes.
- Add garlic and cook 1 minute longer.
- Place beans in a 2 1/2 to 3 quart baking dish with a lid.
- Add the onions and garlic.
- Stir in the chile powder, barbecue sauce, beer, brown sugar and mustard.
- Sprinkle with bacon.
- Cover and bake in a 325F degree oven for 45 minutes.
- Uncover and cook about 15 minutes longer.