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Balsamic BBQ Baked Beans with Chipotle Smoked Porter

July 4, 2012

So, it’s the 4th of July, and I’m just chilling at home. I have the day off, hubs is working. I don’t have any parties or gatherings to go to, and honestly, I am A.O.K. with that. It’s been relaxing, and I’m loving every bit of it.

Even though nobody is around, that doesn’t mean that I’m not going to engage in some good ol’ American food for the holiday! I present to you a slightly different take on the standard baked beans!!

Balsamic BBQ Baked Beans

It starts out with onion, celery, and carrots sauteed in a bit of bacon fat.
Diced Onion

Dicing celery

If you don’t have bacon fat lying around, that’s fine, you can use olive oil. If I were you, whenever you DO feel the need to cook bacon, find an empty, and preferably clean jar, and reserve that precious fat! Waste not, want not, right? If you happen to run out of olive oil, it will save you a trip to the store!

Celery, Carrots and Onions sauteing in bacon fat.

Then, once your veggies are translucent, add in the balsamic vinegar to deglaze the pan a bit, then add in the tomato paste, mustard, rosemary, cocoa powder, salt, paprika, and pepper. Mix well, and let it cook for about two minutes.

Then, when you’re ready, add the beans and veggie mixture to a crock pot.

Veggie mixture and yellow eyed beans.

Mix well.
Veggie mixture and yellow eyed beans.

Then add in the water and smoked porter with chipotle peppers!

Stone Smoked Porter with Chipotle Peppers

You can really use any porter, or dark beer for that matter. I personally couldn’t detect the chipotle flavor in this beer. I used it anyway. Actually, now that I’m thinking of it, I probably should have also added a couple teaspoons of chipotle peppers to these beans! D’oh! You can, and let me know how it turns out!

Serve your baked beans with your favorite all-American sides.

Balsamic BBQ Baked Beans with Chipotle Smoked Porter

I love Emeril’s Blue Cheese Slaw, so that’s what I served with my beans. Serving the beer you made the beans with is also a nice touch.

Stone Smoked Porter with Chipotle Peppers

It seems to help with detecting the flavors of the beer in the beans. Yum! So good!

What’s your favorite side to serve with your Fourth of July Meal?

Balsamic BBQ Baked Beans

Balsamic BBQ Baked Beans
By Natalie Wiser-Orozco
Published: July 4th, 2012
Baked Beans made with beer. Need I say more?!


1 Tablespoon Bacon Fat (or Olive Oil)
1½ Cup Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrot
½ Cup Balsamic Vinegar
2 Tablespoons Tomato Paste
2 Tablespoons Whole Grained Dijon Mustard
1½ Teaspoons Chopped Fresh Rosemary
1 Tablespoon Cocoa Powder
2 Teaspoons Salt
2 Teaspoons Bourbon Smoked Paprika (regular smoked paprika is fine)
½ Teaspoon Pepper
1 12 ounce bottle Stone Smoked Porter with Chipotle Peppers (any porter will do)
5 Cups Water
2 Cups Dried Yellow Eye Beans ( Great Northern dried beans would work fine too)


Start a pot over medium high heat, adding in the bacon fat. Add in the onion, celery, and carrots, and cook until translucent, about 10 minutes. Add in the balsamic vinegar to deglaze the pan for a minute, then add in the tomato paste, dijon mustard, rosemary, cocoa powder, salt, paprika, and pepper. Mix well, and continue to sauté for another two minutes. Set a crock pot on high, and add in the beans, vegetable mixture, rosemary and beer. Cook the beans for 4 hours, stirring occasionally, until tender. If you don’t have a crock pot, you can simmer the beans in a stock pot, on low heat, until tender.

Prep time: 5 minutes
Cook time: 4 hours, 15 minutes
Total time: 4 hours, 20 minutes

Yield: 10 servings (1/2 Cup Per Serving)

Calories per serving: 158
Fat per serving: 1g
Saturated Fat per serving: 0.1g
Cholesterol per serving: 0mg
Sodium per serving: 456mg
Carbohydrates per serving: 26.5g
Fiber per serving: 8.7g
Sugars per serving: 5.4g
Protein per serving: 7.6g

Balsamic BBQ Baked Beans Printable Recipe


  1. Erick
    July 4, 2012 at 6:06 pm

    That fork has only 3 spikes on it…does that make it a threek? Looks delish!

  2. Korin
    July 4, 2012 at 6:32 pm

    OMG That look scrumptious! This is one I will be printing out and making some time in the near future, especially since our weather has taken a turn for the better! This is a perfect summer dish for the perfect summer weather we’re finally getting!!!

  3. Cathy @ She Paused 4 Thought
    July 4, 2012 at 7:20 pm

    I am originally from the Midwest and NO summer festivity is complete without baked beans. I now deem you the Baked Bean Goddess! We didn’t have beans that festive in Iowa. You Rock!

  4. Jackie Dodd
    July 5, 2012 at 9:41 am

    I was JUST thinking about attempting a beer baked beans and you beat me to it! This looks great and I love that Stone. And the vanilla one is amazing as well.

    • Natalie Wiser-Orozco
      July 5, 2012 at 12:48 pm

      It is you who has inspired me to start cooking with beer more, so thank you!!! 😀

  5. Brian
    July 5, 2012 at 10:50 am

    Hey, great composition Natalie. That woven placemat is a great contrast piece.

    There is another beer you should try if you come down to the OC area over at Bootleggers Brewery called Black Phoenix. Its a chipotle infused stout and you can actually feel the chipotle tingle. Great job on the pictures!! 🙂

    • Natalie Wiser-Orozco
      July 5, 2012 at 12:50 pm

      Brian, thanks!!! I saw that Bootleggers Ruthless Rye at BevMo last week… Angel and I thoroughly enjoyed that BTW!! I love beer that tastes like you’re having a meal. It reminds me of that one scene in Willy Wonka where they eat those marble looking things, and it tastes like you’re eating blueberry pie! That’s how Stone Vertical Epic 11.11.11 tastes to me… I think that’s why I love it so much!

  6. Shawn @ I Wash...You Dry
    July 9, 2012 at 8:18 am

    Those beans look mighty tasty! I have been dying to make my own baked beans, and looking for a good recipe, this one looks reaaaaaal good!


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