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[Guest guest]

I've been making this recipe for so long, I can't remember where I

originally got it, but it is, hands down, my kid's favorite bean

dish. Also, as I've noted, it lends itself to a variety of cooking

methods. Enjoy! Kathy

 

* Exported from MasterCook *

 

Beer Baked Beans

Serving Size : 6

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pinto beans -- dried

1 onion -- chopped

4 cloves garlic -- minced

1 cup barbecue sauce -- preferably hot and smoky

1 12 oz. can dark beer

2 tablespoons dark brown sugar

2 tablespoons unsulphured molasses

2 teaspoons bottled hot pepper sauce

 

Pick through and rinse beans and put them in a large bowl, adding

cold water to cover by at least 2 inches. Let soak overnight.

Alternatively, place beans in a large pot with cold water to cover by

2 inches. Bring to a boil over medium-high heat and cook 1 minute.

Remove from heat and set aside for about 1 hour. Drain and rinse.

Add fresh water to cover the beans by 2 inches and bring to a boil

over medium heat. Lower heat and simmer, partially covered, until

tender, about 45 minutes. Drain, reserving 1 cup of the cooking

liquid. Let cool.

 

Meanwhile chop the onion. Mince the garlic. In a mixing bowl,

combine the beans, reserved cooking liquid, onion, garlic, barbecue

sauce, beer, brown sugar, molasses, and hot red-pepper sauce. Pour

the mixture into a large baking dish and cover.

 

Heat oven to 325º. Bake the beans in preheated oven about 1½

hours.

Remove cover from beans and return to oven. Bake until the mixture

is reduced and thickened, about 60 to 75 minutes.

 

NOTE: I have cooked these several different ways. Sometimes I cook

the beans overnight in a crock pot. Then in the morning, I drain

them, add the remaining ingredients, returning the mixture to the

crock pot and cook them all day. Sometimes I soak the beans

overnight, then pressure cook them first thing in the morning, and

then put them with the remaining ingredients in the crock pot to cook

all day. Other times, I use the quick soak method, cook the beans,

either in pressure cooker or conventionally in the morning, and then

finish the recipe with the crock pot set on high for the remainder of

the day. In other words, this is a very forgiving recipe and seems

to turn out well no matter how it is cooked.