All Four Burners

Chipotle-molasses baked beans with sausage

Posted on 21 July 2010

This is a story of redemption. Of overcoming all obstacles. Of refusing to be cowed by mere logic or reason.

You know how my oven broke? And you know how I have two grills? The logical conclusion to a set of baked beans ready to go into a (broken) oven is to try them on the grill. Right?

Nope. Because grills run hot. We already know that hot grills and I don’t mix. Nor do hot grills and baked beans, apparently.

So, the beans turned out a bit tougher and charred than I would have liked, but they were still divine. Divine! Not that I would recommend this cooking method to you.

Maybe the oven will be fixed by this weekend and I can share happier news.

Also, I apparently can’t get enough molasses.

Chipotle-molasses baked beans with sausage
Adapted from Cooking Light

4 generous servings

1 Lousiana hot sausage link, diced

1 small onion, diced

1.5 tablespoons ground cumin

3 tablespoons minced garlic

2/3 cup tomato puree

1.5 tablespoons canola oil

1/3 cup molasses

1/3 cup cider vinegar

3 tablespoons honey

2 tablespoons Worcestershire sauce

1/2 teaspoon salt

1 chipotle chile in adobo sauce, chopped

2-15 ounce cans white beans, rinsed

Preheat oven to 300 degrees.

Heat a large nonstick skillet over medium-high heat. Brown sausage, remove, and keep warm.

Coat the same skillet with cooking spray. Add the onions and saute until golden. Add cumin and garlic; saute for 1 minute. Add the tomato puree and oil and cook for 2 minutes until thick, stirring constantly.

Add the molasses and the next 5 ingredients (through the chipotle chile). Reduce heat to medium. Simmer for 10 minutes, stirring occasionally.

Combine and the onion mixture in a baking dish. Bake at 300 degrees for 1 hour or until thick and bubbly.