Amber Ale Baked Beans

Ingredients

• 12 ounce amber ale (such as Redhook)
• 2 slices bacon uncooked chopped ()
• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup brown sugar packed
• 64 ounce pinto beans low-sodium rinsed drained canned
• 2 teaspoons chili powder 
• 3 tablespoons dijon mustard 
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon garlic minced
• 0.8 cup no salt-added ketchup 
• 2 cups water 
• 2 tablespoons worcestershire sauce 
• 1 medium onion yellow peeled quartered
• 2 cups onion yellow chopped ( 2 medium)

Equipment

• bowl
• frying pan
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 30
2. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.
4. Cook bacon in a large nonstick skillet over medium heat until crisp.
5. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside.
6. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently.
7. Add garlic and chili powder to pan; cook 1 minute, stirring frequently.
8. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil.
9. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick.
10. Transfer to a 13 x 9-inch baking dish coated with cooking spray.
11. Bake at 300 for 45 minutes or until thick.