Recipe information
Yield
Servings
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
Need to make a substitution?
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.
Step 2
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.
Step 3
Sprinkle with parsley and serve.