What makes our Baked Beans Cowboy Style wicked good? The richest, sweetest and spiced-just-right sauce made with a dark beer reduction and plenty of fine-quality BBQ sauce, brown sugar and molasses. The zip and tang from Tabasco® sauce, raw organic apple cider vinegar, Dijon mustard and Worcestershire sauce and cilantro. The finest quality beans to create an impeccable 4-bean medley plus plenty of smoky applewood-smoked bacon for an unbeatable smoky flavor. The sweetest veggies to include chopped sweet Vidalia onion and sweet red bell pepper along with a handful of chopped green onions for some extra color, flavor and crunch. A perfect blend of spices to include both ancho and chipotle chili powders, garlic powder and cumin. Finally, a cook time of 90 minutes to ensure perfect oven-baked baked beans in a decadent top-shelf sauce.
For the Beer Reduction
- 2 (12-ounce) bottles dark beer, I used Michelob® Amberbock®
For the Bacon & Vegetable Sauté
- ½ pound Applewood smoked bacon, chopped
- 1 large Vidalia onion, chopped
- 1 medium to large red bell pepper, diced
- ½ cup chopped green onions
For the Baked Bean Medley
- 2 (16-ounce) jars B&M® Original Baked Beans, or fine-quality Boston-Style
- 1 (16-ounce) can pinto beans, such as Eden Organic®, drained
- 1 (16-ounce) can small red beans, such as Eden Organic®, drained
- 1 (16-ounce) can black beans, such as Eden Organic®, drained
- 1 (4-ounce) can green chiles, such as Old El Paso®, drained
- Kosher salt & fresh coarse ground black pepper, to taste
For the Texas BBQ Baked Bean Sauce
- 1½ cups Beer Reduction
- 1 cup Kansas City-Style BBQ Sauce, such as KC Masterpiece®
- ¾ cup ketchup, such as Heinz®
- ¾ cup unsulphured molasses, such as Grandma’s®
- ¾ cup firmly packed light or dark brown sugar
- 3 tablespoons Dijon or spicy grain mustard, such as Grey Poupon®
- 2 tablespoons apple cider vinegar, such as Braggs®
- 2 tablespoons Worcestershire sauce, such as Lea & Perrins®
- Tabasco® sauce or cayenne pepper, to taste (a few dashes)
- 1 teaspoon dried cilantro or 1 tablespoon fresh
- ¼ teaspoon ancho chili powder, such as McCormick®
- ¼ teaspoon chipotle chili powder, such as McCormick®
- ½ teaspoon garlic powder, such as McCormick®
- ¼ teaspoon ground cumin, such as McCormick®
For the Optional Topping
- 8 slices (about ½ pound) Applewood smoked bacon
- 4 tablespoons light or dark brown sugar
- Prepare the Beer Reduction: In a heavy saucepan over high heat, bring beer to a boil. Reduce heat to medium-high and continue to simmer until reduced by half to 1½ cups, about 20 minutes. Set aside to cool.
- Arrange oven rack in lower third of oven and preheat oven to 350º F. Lightly grease two 2-quart (9×13-inch) baking dishes.
- Prepare the Bacon & Vegetable Sauté: In a large frying pan over medium heat, cook the bacon until browned and just about crispy, about 5 minutes. Reserve rendered bacon fat in pan. Add onion and cook until tender, about 2 minutes. Stir in chopped red bell pepper and green onions; sauté until crisp-tender, about 1 minute. Remove from heat and set aside.
- Prepare the Baked Bean Medley: Combine beans and chiles in large bowl or stock pot; season with salt and pepper. Scrape bacon and vegetable mixture into beans. Season with salt and pepper; stir well to incorporate. Using rubber spatula, scrape and pour into bowl or stock pot and stir into bean mixture.
- Prepare the Texas BBQ Baked Bean Sauce: Add all of the sauce ingredients to the bowl or stock pot with the bean mixture. Stir well to incorporate. Using rubber spatula, scrap and pour mixture, evenly dividing, into baking dishes.
- Bake in preheated oven until sauce has thickened, is bubbling and cooked through, about 90 minutes. If desired, top each with four bacon slices and sprinkle light brown sugar over the bacon after 30 minutes of baking. Remove from oven and transfer to cooling rack to rest before serving, about 5 minutes.
Beer reduction can be prepared one day ahead. Cover and chill until ready to use.
For Gluten-Free Option: Replace dark beer with a gluten-free beer and substitute all sauce ingredients with gluten-free alternatives.
Make Ahead Tip: Baked beans can be made in advance the night before. After baking, cool the beans to room temperature and refrigerate in an airtight container. Simply reheat thoroughly in a 350º F oven before serving.
Original Recipe Source: WickedGoodKitchen.com
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