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Balsamic Baked Beans With Chipotle Porter

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 minutes
Cook Time 3 hours 55 minutes
Total Time 4 hours
Servings 10 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