Guinness Baked Beans

Guinness Baked Beans

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January 16, 2012

  • Makes: Makes lots.


a few slices of bacon, chopped (optional)

2 onions, finely chopped

2 19 oz (540 mL) cans red kidney beans, drained

2 19 oz (540 mL) cans white kidney or navy beans, drained

3/4 cup ketchup

3/4 cup barbecue sauce

1 bottle Guinness, or 1 1/4 cups beef or chicken stock or apple juice

1/4 cup packed brown sugar

1/4 cup Dijon, yellow, or grainy mustard

1/4 cup apple cider vinegar

2 Tbsp. molasses

salt and pepper, to taste

a few shakes of Tabasco sauce (optional)


1In a heavy skillet, cook the bacon until crisp. Remove it from the pan, crumble and set aside. Sauté the onion in the bacon drippings (or dump them and replace with a drizzle of oil) for about 5 minutes, until tender and beginning to turn golden.

2Transfer the onions to the bowl of a slow cooker and add the beans, ketchup, barbecue sauce, Guinness, brown sugar, mustard, vinegar, molasses, and a hit of salt and pepper. Cook on low for 6-8 hours.

3Stir the bacon back into the beans right before you serve them.


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