Baked Beans In Brewmaster'S Barbecue Sauce Recipe
This baked beans recipe makes for a delciious and filling side in a meal. The beans are cooked with plum tomatoes and sage for flavor and spiced up with mustard and jalapenos. Cooked with some added beer, the baked beans taste like they have been prepared with barbecue sauce.
Ingredients
| Molasses | 1/3 Cup (16 tbs) | |
| 1 1/2 cups pureed plum tomatoes or tomato sauce 375 mL | ||
| 1 28-oz/796 mL tin plum tomatoes, with juices, broken up 1 | ||
| 1 12-oz/341 mL bottle beer 1 | ||
| 1 tbsp chopped fresh sage, or 1/2 tsp/2 mL dried 15 mL | ||
| Dijon Mustard | 1 Tablespoon | |
| 2 tsp minced chipotles or jalapenos 10 mL | ||
| 1/2 tsp salt 2mL | ||
| Pepper | 1/2 Teaspoon | |
Directions
Soak beans overnight in plenty of cold water in refrigerator.
Drain.
Place beans in large pot and cover with cold water.
Bring to boil, reduce heat and simmer gently, uncovered, for 1 hour, or until just tender.
Rinse and drain well.
Meanwhile, heat oil in large, deep non-stick skillet.
Add onions and garlic.
Cook gently until tender and fragrant.
Add vinegar, maple syrup, molasses, pureed tomatoes, plum tomatoes, beer, sage, mustard, chipotles, salt and pepper.
Bring to boil, reduce heat and simmer for 5 minutes.
Stir in beans.
Transfer mixture to casserole dish.
Cover.
Bake in preheated 350°F/180°C oven for 2 hours, stirring occasionally.
Remove cover for last 20 minutes of cooking time.
Allow to rest for 10 minutes before serving.
Drain.
Place beans in large pot and cover with cold water.
Bring to boil, reduce heat and simmer gently, uncovered, for 1 hour, or until just tender.
Rinse and drain well.
Meanwhile, heat oil in large, deep non-stick skillet.
Add onions and garlic.
Cook gently until tender and fragrant.
Add vinegar, maple syrup, molasses, pureed tomatoes, plum tomatoes, beer, sage, mustard, chipotles, salt and pepper.
Bring to boil, reduce heat and simmer for 5 minutes.
Stir in beans.
Transfer mixture to casserole dish.
Cover.
Bake in preheated 350°F/180°C oven for 2 hours, stirring occasionally.
Remove cover for last 20 minutes of cooking time.
Allow to rest for 10 minutes before serving.
Chef
