Chipotle Baked Beans
These chipotle baked beans are saucy, packed with flavor, and baked to perfection. Topped off with crispy bacon.
Servings: 8
Calories: 146kcal
Ingredients
- 2 (22 ounce) cans red kidney beans drained and rinsed
- 1/2 lb bacon
- 1/2 cup onion diced
- 3 garlic cloves minced
- 1/2 cup chipotle sauce remove the seeds and peppers from the sauce
- 2 tbsp brown sugar
- 1 tbsp white distilled vinegar or apple cider vinegar
- 1 tsp Worcestershire sauce
- 2 cups water
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F.
- Heat an oven-safe pot over medium-high heat and cook the bacon for 4-5 minutes or until halfway cooked through. Do not cook the bacon all the way.
- Remove the bacon from the pot and set aside. Reduce the heat to medium-low. Add the onions and cook for 4-5 minutes or until translucent. Stir in the garlic and cook for 20 seconds.
- Add the brown sugar, chipotle sauce, vinegar, beans, and water. Season generously with salt and pepper. Place the bacon pieces on top of the beans.
- Bake for 40 minutes. Check for seasoning and enjoy!
Notes
Slow Cooker - If you want to cook these in the slow cooker, add all of the ingredients except for the bacon into the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. To thicken the beans, cook uncovered on high for 30-40 minutes or until thickened to your liking. Cook the bacon on a skillet until crisp, and top the beans with the crispy bacon.
Chipotle Sauce - I bought a can of chipotle peppers in adobo sauce and used only the sauce.
Nutrition
Calories: 146kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 387mg | Potassium: 81mg | Fiber: 2g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg