By Traeger Kitchen
Hit potluck baked beans out of the park with these drunken, bacon-loaded beans. This savory side is full of so much flavor its almost a chili.
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|2||red bell pepper, diced|
|1||yellow onion, diced|
|3 Cup||pre-cooked sausage links, diced|
|1/2 Teaspoon||garlic powder|
|1 Teaspoon||onion powder|
|1 Teaspoon||smoked paprika|
|1/2 Teaspoon||Black pepper|
|1 Teaspoon||chile powder|
|1 Tablespoon||Worcestershire sauce|
|1 Tablespoon||yellow mustard|
|1/4 Cup||brown sugar|
|1||chile from 1 can chipotle peppers in adobo sauce, chopped|
|1 Cup||apple juice|
|2 Can||(16 oz) pinto beans, drained and rinsed|
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a deep dish Dutch oven directly on the grill grate and preheat, lid closed for 15 min.
450 ˚F / 232 ˚C
Chop and add bacon to pre-heated Dutch oven. Cook bacon until crispy brown, then remove bacon from the pan and drain all but 2 tablespoons of the grease.
1 Pound bacon
Add bell pepper, onion and sausage to the Dutch oven with reserved bacon grease. Cook until onions are translucent and peppers are soft. Return bacon to the pan.
2 red bell pepper, diced
1 yellow onion, diced
3 Cup pre-cooked sausage links, diced
Add garlic powder, onion powder, smoked paprika, cumin, black pepper, chile powder, Worcestershire sauce, yellow mustard, brown sugar, beer, pinto beans, apple juice and chipotle chile. Stir well.
1/2 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon smoked paprika
1 Teaspoon cumin
1/2 Teaspoon Black pepper
1 Teaspoon chile powder
1 Tablespoon Worcestershire sauce
1 Tablespoon yellow mustard
1/4 Cup brown sugar
1 chile from 1 can chipotle peppers in adobo sauce, chopped
1 Cup apple juice
24 Ounce beer
2 Can (16 oz) pinto beans, drained and rinsed
Bring beans to a simmer. Reduce heat to 275°F and cook for 2-1/2 to 3 hours or until sauce is thickened, adding more liquid if it begins to get dry or cover with lid after the temperature is reduced. Enjoy!
275 ˚F / 135 ˚C