Balsamic BBQ Baked Beans w/ Chipotle Smoked Porter

Baked Beans made with beer. Need I say more?!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 3 55

Total Time 4

Servings people

Calories 158kcal

1 Tablespoon Extra Virgin Olive Oil
1 1/2 Cups Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrot
1/2 Cup Balsamic Vinegar
2 Tablespoons Tomato Paste
2 Tablespoons Whole Grained Dijon Mustard
1 1/2 Teaspoons Chopped Fresh Rosemary
1 Tablespoon Cocoa Powder
2 Teaspoons Salt
2 Teaspoons Bourbon Smoked Paprika (regular smoked is fine)
1/2 Teaspoon Pepper
12 Ounces (fluid) (one 12oz bottle) Stone Brewing Smoked Porter with Chipotle Peppers
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 olive oil. Add in the onion, celery, and carrots, and cook until translucent, about 10 minutes.
Add in the balsamic vinegar to de-glaze 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, beer, and water. 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.

Calories: 158kcal