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Guinness Baked Beans

Yields1 Serving

 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)
1

In 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.

2

Transfer 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.

3

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