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Spicy Maple Baked Beans

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.

  • Total Time:
  • Servings: 8 to 10

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  • 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
  • Kosher salt
  • 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


  1. 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.
  2. 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.
Contributed By Published January 2013

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