Side Dish

Baked Beans with Amber Ale and Polish Sausage

I wanted to make some homemade baked beans for a potluck at work. I really wanted to make an Aunt’s homemade baked beans, cuz she can really cook some beans! However, she was out of town and no where near her recipe index, so I was on my own. After a little online searching, I found a few that kinda sorta went in the direction that I wanted, so I decided to combine them, fiddle with it a bit, and make my own recipe.

I am happy with the way these turned out. They had great flavor, weren’t overly juicy (I really hate runny beans….) and were just pretty much great. I cooked it in a stockpot and then transfered it all to a glass 9×13 to bake, but I think it would be even better in a dutch oven or covered ceramic casserole pots (like a Le Cruset or enameled Lodge).

Baked Beans with Amber Ale and Polish Sausage

3 strips bacon, raw
1 medium yellow onion, chopped
2-3 cloves garlic, minced
2 tsp chili powder
2 bay leaves
1/4 tsp pepper
4 ounces chorizo sausage, thiny sliced
3/4 cup ketchup
1/3 cup brown sugar
3 tablespoon dijon mustard
2 tablespoons worchester sauce
1 can chicken broth
12 ounces amber ale
1 can each of pinto beans, black beans, kidney beans, and butter beans, drained and rinsed (4 cans in total)

Saute bacon until crispy. Remove bacon from pan. When cool, finely chop.

Saute onion in the bacon drippings for 10 minutes, or until carmalized.

Add garlic, chili powder, pepper and chorizo – saute until chorizo browns.
Add ketchup, brown sugar, worchester sauce, ale, chicken broth, and bay leaves.
Boil until reduced by half.
Remove bay leaves.
Add the beans and the bacon.
Simmer 10 minutes.
If you cooked this in a saute pan, transfer to a baking dish. If you cooked this in a casserole or dutch oven, place the pot in a preheated oven at 300 degrees and bake for 1.5- 2 hours.

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