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West Texas Baked Beans


These baked beans have a spicy, smoky bacon flavor.

  • Servings: 14

Source: Martha Stewart Living, September 1996


  • 6 cups (2 1/2 pounds) dried pinto beans
  • 1 pound bacon
  • 2 onions, cut into 1/4-inch dice
  • 4 teaspoons chili powder
  • 4 cloves garlic, minced
  • 1 1/4 cups firmly packed light-brown sugar
  • 2 12-ounce bottles dark beer
  • Salt and freshly ground black pepper


  1. In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.

  2. In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.

  3. Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.

  4. Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.

Cook's Notes

If you don't have time to soak the beans overnight, place them in a large pot and cover with 2 inches of water. Bring to a boil, cover, and turn off heat. Let stand 1 hour. Drain and proceed to Step 2.

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