These spicy-sweet baked beans get their smoky flavour from canned chipotle peppers, which are smoke-dried jalapenos. Serve them as a side dish at your next barbecue.

Yield: Serves 8.



  • 6 slices bacon, chopped
  • 2 cups chopped onions
  • 1 1/2 cups barbecue sauce
  • 1 cup beer
  • 1/4 cup fancy molasses
  • 3 tbsp Dijon mustard
  • 3 tbsp packed brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp finely chopped canned chipotle peppers in adobo sauce
  • 4 cans (19 oz/540 mL each) mixed beans, rinsed and drained


  1. On a side burner of natural gas barbecue or directly on grid, cook bacon in a Dutch oven over medium heat until crisp. Drain off all but 1 tbsp of fat Add onions and sauté until softened, about 5 minutes. Add remaining ingredients and bring to a boil.
  2. Reduce heat to low and simmer uncovered, stirring occasionally until thickened, about 45 minutes.
Nutritional analysis per serving:


202 calories, 2.8 g fat, 3.3 g protein, 40.1 g carbohydrate, 4 g fibre, 1129 mg sodium


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.