Chipotle Baked Beans
These chipotle baked beans are saucy, packed with flavor, and baked to perfection. Topped off with crispy bacon.
- 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
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!
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.
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