Smoky Baked Beans

By minicoopercraig

Baked beans, both the type that come in cans and those that come from the kitchens of barbecue shacks, are usually one step away from candy, bombarded as they are with brown sugar, molasses and honey. Too bad, since beans really are A-list eats. To preserve their health status and maximize deliciousness, we mitigate the sugar surge and build flavor instead with a few of our all-time favorite foods: cayenne, beer and bacon.

Ingredients

• 4 strips bacon, chopped into small pieces
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 cans (16 oz each) pinto beans, rinsed and drained
• 1 cup dark beer
• 1/4 cup ketchup
• 1 Tbsp chili powder
• 1 Tbsp brown sugar
• Pinch of Cayenne pepper

Preparation

Step 1

Heat a large pot or saucepan over medium heat. Add the bacon and cook until it's just turning crispy, 3 to 5 minutes. Add the onion and garlic and saute until translucent, another 3 minutes. Stir in the beans, beer, ketchup, chili powder, brown sugar and cayenne. Simmer until the sauce thickens and clings to the beans, about 15 minutes.