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Recipe courtesy of Sandra Lee

Beer Baked Beans

  • Level: Easy
  • Yield: 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    306
    Total Fat
    7
    Saturated Fat
    2
    Carbohydrates
    53
    Dietary Fiber
    9
    Sugar
    24
    Protein
    12
    Cholesterol
    10
    Sodium
    936
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
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Ingredients

4 strips bacon

1 medium red onion, diced

2 (28-ounce) cans baked beans

1/4 cup ketchup

1/4 cup spicy brown mustard

3 tablespoons molasses

1 (12-ounce) bottle lager beer

Directions

  1. Preheat oven to 400 degrees F.
  2. Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
  3. In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
  4. Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.
Show: Semi-Homemade Cooking
Episode: BBQ Hoedown

Categories:

Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Baked Beans Bacon Recipes Onion Recipes Beans and Legumes Recipes for a Crowd High Fiber

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61 Reviews
Add Your Review

susan h.

I’ve been making this recipe for seventeen years now. Of all the baked bean recipes I’ve made, this one is one of my family’s favorites. Although I normally bake it in the oven, this time I used my crockpot. The beans turned out perfect! Some reviews have stated that the beans have too much liquid with a whole bottle of beer, but the easy solution is to just cook the beans a little longer without a cover. Personally I prefer a little more moist baked beans, so for me this recipe is perfect. I used three cans of Bush’s Original Baked Beans and a can of pork and beans this time because that’s what I had…worked perfectly.

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