Smoky baked beans are one of those side dishes that can become a meal in their own right. Stout makes a useful addition to the sauce, particularly with bacon, tomato and brown sugar. This version is cooked uncovered in a smoker to pick up flavour and gradually thicken.
Serves / makes: 6 side portions
Preparation: 15 minutes
Cooking: 1½–2 hours
Recommended NA beer: NA stout or porter
Ingredients
- 2 × 400g tins haricot beans, drained and rinsed
- 150g smoked streaky bacon, diced
- 1 medium onion, finely diced
- 200ml non-alcoholic stout
- 250g tomato passata
- 50g soft dark brown sugar
- 20ml apple cider vinegar
- 15g Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Method
- Heat a smoker to approximately 140–150°C.
- Fry the bacon in a large ovenproof pan until beginning to brown.
- Add the onion and cook for about 5 minutes until soft, then stir in paprika and garlic powder.
- Add the drained beans, stout, passata, brown sugar, vinegar and mustard.
- Stir, season lightly and bring the sauce to a gentle simmer.
- Move the uncovered pan to the smoker and cook for 1½–2 hours, stirring roughly every 30 minutes.
- If the sauce is reducing too quickly, add a splash of water or extra NA beer.
- Remove when the sauce has thickened and the beans are hot throughout. Taste and adjust seasoning.
Why Use This NA Beer?
Roasted stout flavours work with the sweetness of the beans and sauce while reinforcing the smoky bacon and BBQ character.
Tips and Variations
For a vegetarian version, omit the bacon and use 15ml olive oil to soften the onions; add a little extra smoked paprika if desired. The beans can also be cooked in an oven at 150°C (130°C fan), although they will not pick up fresh smoke flavour.
