Home Recipes The Boozer’s Smoky & Spicy Baked Beans

The Boozer’s Smoky & Spicy Baked Beans

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John Schlimm’s cookbooks are the bibles of beer cooks; his latest—Grilling Vegan Style and The Tipsy Vegan—get meat-free folks in on the beer-infused action. From the latter title comes these chipotle and five-spice baked beans that suddenly make herbivorous eating really intriguing: Bourbon’s sweet heat and a dark beer’s roast (try a schwarzbier) make you forget all about the bacon.

Makes: 6

  • 2 tablespoons peanut oil
  • 1 medium yellow onion, chopped small
  • 34 cup barbecue sauce
  • 34 cup dark beer
  • 34 cup bourbon
  • 3 tablespoons light molasses
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon soy sauce
  • 2 teaspoons five-spice powder
  • 4 teaspoons minced chipotle chiles canned with adobo sauce
  • 1 16-ounce can great northern beans, drained
  • 1 16-ounce can kidney beans, drained
  • 1 16-ounce can black beans, drained


• Preheat the oven to 350 degrees F. In a large pot, heat the peanut oil over medium heat.

• When the oil slides easily across the pan, add the onion and sauté 5 minutes, stirring often. Add the barbecue sauce, beer, bourbon, molasses, mustard, soy sauce, five-spice powder, chipotles and 1 to 2 teaspoons of the adobo sauce; stir well. Add all of the beans and stir to combine.

• Transfer the bean mixture to a large baking dish and bake, uncovered, until the liquid bubbles and thickens slightly, about 1 hour. Cool 10 to 15 minutes before serving.


Choose a Schwarzbier (Black Beer) for this recipe

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