These smoky pineapple baked beans are very hearty, with smoky bacon and chipotle chili pepper, pineapple, red bell peppers. You can taste hints of barbecue sauce and beer that round out the flavors. You will want to make these a part of your 4th of July cookout next week.
Mama comes to visit at least once, if not twice a year. It is a 3½ to 4-hour drive from her house. She’s 74 years old and I am here to tell you, I hope when I am her age I can still get around as she does.
She likes David’s smoked baby back pork ribs on the grill. So when she visits, David likes to cook for her and he makes them especially for her.
As shocking as it may be, I’m not much on smoked pork or ribs (gasp!). I can eat it, but I don’t enjoy it and always prefer beef. David is a good “Huband” and at the end of the cooking process, he never minds throwing some beef up on the grill for me.
I’m sorry to disappoint anyone, but this blog post is all about the side order of baked beans I made to go along with the ribs. Perhaps if I get enough requests, I could be persuaded to blog about David’s ribs, but for now, this post is all about the beans.
Here’s how I made them:
Preheat oven to 350 degrees F.
In a 6-Quart Dutch Oven or heavy 12-inch cast iron pan, cook bacon over medium to medium-high heat 5 to 8. With a slotted spoon, remove bacon to paper towels to drain. Discard all but 3 tablespoons of the drippings.
Add onion and 1 tablespoon of the brown sugar to drippings in skillet. Cook 5 minutes or until almost tender and caramelized, stirring frequently and scraping up browned bits from bottom of skillet. Stir in bell pepper. Cook 5 minutes, stirring occasionally.
Stir in remaining brown sugar, pineapple, chili, adobo sauce, barbecue sauce, and ale. Bring to a boil. Boil 5 minutes or until slightly thickened, stirring occasionally.
Meanwhile, rinse the beans allow the excess water to drain.
Fold in beans and crumbled bacon.
Cover and bake 1 hour or until bubbly, stirring once or twice.
Ok, here is a picture of the finished ribs:
I was a little nervous about what mama would think of these beans, but she said she liked them. Wait until you see what I made her for dessert.
P.S. Stay tuned for tomorrow’s Stuffed Pineapple recipe…
Smoky Pineapple Baked Beans
Ingredients
- 8 ounces hickory smoked bacon cut into ¼-inch strips
- 1 sweet onion large, chopped (about 3 cups)
- ⅓ cup brown sugar firmly packed (divided)
- 1 red bell pepper chopped (about 1 cup)
- 8 ounce canned pineapple tidbits drained
- 1 chipotle chili in adobo sauce finely chopped
- 1 teaspoon adobo sauce
- ¾ cup hickory flavor barbecue sauce (your favorite is best)
- ¾ cup beer (we used an American Pale Wheat Ale)
- 15 ounce canned pinto beans drained and rinsed
- 15 ounce canned black beans drained and rinsed
- 15 ounce canned red kidney beans drained and rinsed
Instructions
- Heat oven to 350 degrees F.
- In a 6-Quart Dutch Oven or heavy 12-inch cast iron pan, cook bacon over medium to medium-high heat 5 to 8. With a slotted spoon, remove bacon to paper towels to drain. Discard all but 3 tablespoons of the drippings.
- Add onion and 1 tablespoon of the brown sugar to drippings in skillet. Cook 5 minutes or until almost tender and caramelized, stirring frequently and scraping up browned bits from bottom of skillet.
- Stir in bell pepper. Cook 5 minutes, stirring occasionally.
- Stir in remaining brown sugar, pineapple, chile, adobo sauce, barbecue sauce, and ale. Bring to a boil. Boil 5 minutes or until slightly thickened, stirring occasionally.
- Fold in beans and crumbled bacon.
- Cover and bake 1 hour or until bubbly, stirring once or twice.
Jenny says
This bean recipe looks so tasty! I have never tried pineapple in baked beans. I bet they are delicious with all the flavors. I will need to try these!
The Mountain Kitchen says
Jenny – I never ate baked beans before these. A local restaurant makes them very similar, so that is where my inspiration came from. The pineapple gives a tartness that you can’t quite put your finger on. They are so good!! You will love them (pinky promise).
Julie is HostessAtHeart says
Debbie these beans sound amazing! I love that you combined the different variety for different textures and oh man adobo and pineapple….I’m pinning this one! I’m with Mama, I love me some smoked ribs and that is often my request.
The Mountain Kitchen says
Julie, you will love these beans!!! I could make a meal off of them and I did.
Rachel says
I love any & all beans in any & all way, but when you add bacon, I just faint.
The Mountain Kitchen says
Bacon would make a turd taste better… I’m fairly sure, but I do not know from experience. Just sayin’
Cheryl "Cheffie Cooks" Wiser says
So happy your Mama came to visit you all!!! My Mom is 61 and acts like she’s not a day over 50 (and looks like that too) but this here ribs grillin” and baked beans are also a part of our big Fourth of July Celebration/BBQ/Party along with about 50 other food items. So, Deb since I loveeeeeeeeeeeeeeeee pineapples I am going to throw some into the pot! Since you and David will be on your mountain and not in my Ocean back yard on the 4th, I’ll toast you with beans! XO Cheryl
The Mountain Kitchen says
Cheers! 😉
Annie says
I have to make this – looks amazing. And with a Chicago beer, no less! 🙂
The Mountain Kitchen says
I knew you would notice that, Annie. I’m not a beer drinker, but David really liked it and that happened to be in the fridge. You could call them “Chicago Beans” if you make them! 😉
Patrons of the Pit says
That looks some fine tasty! And yes I’m talking about the beans. I’ve been seeing lots of recipes lately, where fruit is added to the beans. And of the ones I’ve tried, I gotta say fruit in beans seems to work. We’ve put peaches in our baked beans for a while now, and the flavors marry incredibly well. Never tried pineapple yet tho.
Have I ever mentioned I like the view off your deck! A Weber with a View. Man you guys are spoiled!
-PotP
The Mountain Kitchen says
You might have mentioned the view once or twice… 😉
I am shocked that POTP has not put pineapple in their baked beans yet! You have to try it!! I don’t like the old style beans like pork ‘n’ beans. These rule at At The Mountain Kitchen!
I’m curious of your peach flavors… I didn’t like peaches until the other day when a had a slice. I think I may like them now…
Dana @ IveGotCake says
I actually like how you made the backed beans.
Bacon never hurt no one 😀
And no comment on the you not eating baby back ribs…..NO comment…
*glaring at you*
The Mountain Kitchen says
These are so good!! We can at least agree on that right?!?!
dogear6 says
I’m not surprised you aren’t a big pork or rib fan! With all those great vegetarian recipes that you write about, I figured you didn’t eat much meat. But do post about David making ribs. I think that sounds great.
Nancy
The Mountain Kitchen says
I do eat meat but just not a big fan a “sweet meat” as I call it. For those who love ribs, it would generate an interesting read. Maybe I should make David write it…lol!
Sarah says
I love a good baked bean recipe, especially when they start with bacon! SOLD!
The Mountain Kitchen says
Sarah, these are really good. You’ll love them!
Anna Buckley says
Those beans look great but…I so want Davids recipe and technique for smoked pork ribs. It’s bloody dull and cold in Melbourne and seeing your pics of David on your deck, in the sunshine, barbecuing, almost makes me want to cry…Winter here is only halfway through.
The Mountain Kitchen says
Oh Anna, I’m sure winter isn’t that bad. It has its own beauty, you just have to find it. Perhaps he can make you some?
Karen says
Wow, this reminds me of a recipe for baked beans with pineapple found in the old Better Homes & Garden’s cookbook with the iconic red and white gingham cover. Their recipe called for cans of basic baked beans (probably Heinz or whatever was popular in the late 60s/early 70s), crispy bacon, onions cooked in the bacon grease, crushed pineapple, and chili sauce for the kick/heat (this was from a time long before chipotle chilies in Adobe sauce were a mainstream ingredient.) Anyway, it seems like a great 21st-century reboot/update of an old classic. Nice!