Baked Beans In Brewmaster'S Barbecue Sauce
|Molasses||75 Milliliter (1/3 cup)|
|Pureed plum tomatoes/Tomato sauce||375 Milliliter (1 1/2 cup)|
|Canned plum tomatoes with juice||28 Ounce, broken up (1 tin, 796 milliliter)|
|Beer||12 Ounce (1 bottle, 341 milliliter)|
|Chopped fresh sage/1/2 teaspoon dried sage||15 Milliliter (1 tablespoon)|
|Dijon mustard||15 Milliliter (1 tablespoon)|
|Minced chipotle/Jalapenos||2 Teaspoon|
Soak beans overnight in plenty of cold water in refrigerator.
Place beans in large pot and cover with cold water.
Bring to boil, reduce heat and simmer gently, uncovered, for 1 hour, or until just tender.
Rinse and drain well.
Meanwhile, heat oil in large, deep non-stick skillet.
Add onions and garlic.
Cook gently until tender and fragrant.
Add vinegar, maple syrup, molasses, pureed tomatoes, plum tomatoes, beer, sage, mustard, chipotles, salt and pepper.
Bring to boil, reduce heat and simmer for 5 minutes.
Stir in beans.
Transfer mixture to casserole dish.
Bake in preheated 350Â°F/180Â°C oven for 2 hours, stirring occasionally.
Remove cover for last 20 minutes of cooking time.
Allow to rest for 10 minutes before serving.