Cooking Light., 2006
2 cups water
64 ounces pinto beans rinse, drain
2 bay leaves
14 ounces chicken broth
1 med. yellow onion peel, 1/4
1 tablespoon mince garlic
2 slices bacon chop
2 teaspoons chili powder
3/4 cup ketchup
1/3 cup packed brown sugar
3 tablespoons dijon style mustard
2 tablespoons worcestershire sauce
1/4 teaspoon pepper
12 ounces amber ale (e.g. Redhook)
Cooking spray
Preheat oven to 300°.
Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick.
Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.
(serving size: 2/3 cup)
Nutritional Information
CALORIES 276(14% from fat); FAT 4.3g (sat 1.3g,mono 1.7g,poly 0.6g); PROTEIN 11.5g; CHOLESTEROL 7mg; CALCIUM 90mg; SODIUM 558mg; FIBER 10.4g; IRON 3.3mg; CARBOHYDRATE 46.1g
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