Hot and Smoky Baked Beans

By cprzybyl

Ingredients

• 6 bacon slices*
• 1 1/2 cups chopped onion
• 1 1/4 cups purchased barbecue sauce
• 3/4 cup dark beer
• 1/4 cup mild-flavored (light) molasses
• 3 tablespoons Dijon mustard 3 tablespoons (packed) dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 4 to 6 teaspoons minced canned chipotle chilies**
• 6 15- to 16-ounce cans Great Northern beans, drained
• Chopped fresh parsley***

Preparation

Step 1

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.
* So, this is where I admit that despite my love of all things salty and pork-ful, I skipped the the bacon. [Blashphemy!] Even the best of bacon gets a leathery unappetizing texture when in a wet base for a period of time, thus, it was omitted.
** And this is where I warn you, in italics no less, that this is a LOT of chipotle. I used 1 (one!) large one in the whole dish and it was tres spicy. Add what you see fit, but I’d suggest sparingly.
*** Might have forgotten this; the world did not end.