Hit pot-luck baked beans out of the park with drunken, bacon-loaded beans. This savory side is almost a chili but still a spicy side dish.
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When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a deep dish Dutch oven directly on the grill grate and preheat, lid closed for 15 min.
Chop and add bacon to pre-heated Dutch oven. Cook bacon until crispy brown, then remove bacon from the pan and drain all but 2 tablespoons of the grease.
Add bell pepper, onion and sausage to the Dutch oven with reserved bacon grease. Cook until onions are translucent and peppers are soft. Return bacon to the pan.
Add garlic powder, onion powder, smoked paprika, cumin, black pepper, chile powder, Worcestershire sauce, yellow mustard, brown sugar, beer, pinto beans, apple juice and chipotle chile. Stir well.
Bring beans to a simmer. Reduce heat to 275°F and cook for 2-1/2 to 3 hours or until sauce is thickened, adding more liquid if it begins to get dry or cover with lid after the temperature is reduced. Enjoy!
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