Pittsburgh chef Kevin Sousa uses leftover franks from his Station Street Hot Dogs in the smoky, intense baked beans he serves at Union Pig & Chicken, a few blocks away. The dark porter ale adds a bitter kick that helps balance the sweetness of the beans.
Slideshow:Great Recipes for Baked Beans
1 cup ketchup
1 cup pure maple syrup
1 cup porter or other dark ale
1/2 cup molasses
1/2 cup Dijon mustard
1/2 cup powdered mustard
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup packed light brown sugar
1 tablespoon chile powder
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
4 slices of bacon, finely chopped
1 onion, finely chopped
Four 15-ounce cans navy beans, rinsed and drained
10 all-beef hot dogs, halved lengthwise and thinly sliced crosswise
How to Make It
In a saucepan, combine all the ingredients except the salt, bacon, onion, beans and hot dogs. Bring the sauce to a boil, whisking to dissolve the sugar. Reduce the heat to moderately low and simmer until reduced by one-third, about 20 minutes. Season with salt.
Preheat the oven to 325°. In a large enameled cast-iron casserole, cook the bacon over moderate heat, stirring, until the fat has rendered, 5 minutes. Add the onion and cook until softened, 8 minutes. Stir in the beans, hot dogs and sauce, cover partially and bake for 1 hour, until the beans are glazed. Season the beans with salt and serve.
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