I don’t mean to talk smack, here. But, my kids have taken up on telling “yo mamma” jokes, so maybe that’s rubbing off on me. Maybe yo mamma makes really good baked beans. Like, crazy good. Like, the best baked beans in the country. Well, it ain’t possible y’all. Because these Chipotle Baked Beans, with their deep slow-roasted flavor, and subtle chipotle kick are better than anything yo mamma has ever made.
Even my husband (while spooning a massive amount of seconds onto his plate) mumbled that these baked beans were better than the ones that his momma makes. Which is saying a lot. Because she’s known hither and yon for a rockin’ pot of baked beans. But, let’s face it. At some point, a husband has to leave his momma and cling to his wife and her pot of wicked-rad baked beans. Not Yo Momma’s Chipotle Baked Beans
6-7 bacon slices
1 green bell pepper, diced
1 onion, diced
2 chipotles in adobo sauce, finely diced
1/3 c. brown sugar
1 c. ketchup
2 cans pork and beans (undrained)
Use a pair of clean kitchen scissors to snip the bacon into small pieces. Cook in a skillet over medium-high heat until the bacon is crisp. Drain the fat slightly, then add the bell pepper and onion. Saute in the skillet with the bacon until slightly softened, about 2 minutes. In a large bowl, combine all ingredients (including bacon, peppers, and onions). Stir together until well mixed and pour into a large, deep baking dish. Bake in an oven at 400 degrees for 45-60 minutes, or until the top of the beans have browned slightly, and the sauce is thick and bubbly. Serve and enjoy!
QUICK TIP: This recipe calls for two chipotle peppers in adobo sauce. It cooks up sweet and thick, with a subtle undertone of chipotle heat, just enough for most kids to manage. If you’d like it spicer, feel free to add more chipotle peppers. Less spicy? Try including only a single chipotle pepper.