6 slices Bacon
1 ½ cups Onion, diced
4 cloves Garlic, minced
1 ½ cups Birch Beer
2 tbsp Tomato Paste
2 tbsp Apple Cider Vinegar
2 tbsp Maple Syrup
1 tsp Dijon Mustard
1 tsp Chili Powder
¼ tsp Smoked Paprika
1 tsp Kosher Salt
1/4 tsp Black Pepper
2 ½ cups Red or White Kidney Beans, cooked


• Preheat oven to 400°F.

• In large ovenproof sauté pan or Dutch oven, fry Bacon over medium heat until crispy on both sides. Remove Bacon from pan and place onto a paper towel covered plate to absorb grease. Set aside. When cooled, crumble into small pieces

• Meanwhile, reduce heat to medium-low. Add Onions and Garlic to bacon grease and sauté for 5 minutes or until Onions become translucent.

• Add Birch Beer, Tomato Paste, Vinegar, Maple Syrup, Dijon Mustard, Chili Powder, Paprika, Salt and Pepper. Increase heat to medium, stir well and bring to a simmer for 5 minutes.

• Add Kidney Beans and crumbled bacon to mixture. Mix well. Move to oven and bake, uncovered, for 30 minutes. Remove from oven and serve.

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Birch Beer Baked Beans(Click Image To View Detail)

Category: Side Dishes

Servings: 4

Misfit Level: Beginner

Notes From Betty:

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