Happy Fourth of July (or Tour de France Day)!  I hope you all are enjoying the day with friends, family and food!

If being patriotic means cooking up a storm and eating and drinking with friends, then I am oh-so-patriotic. I’ve spent the better part of the past 24 hours shopping, prepping, cooking, and baking all sorts of goodies from British Spicy Mustard to Beer Baked Beans to Bourbon Peach Pies. But right now I’m off to enjoy the fruits of my labor and to watch the Prologue of the the Tour de France with friends, so I’ll leave you with this simple and simply delicious recipe for Beer Baked Beans.

Beer Baked Beans

adapted from The Kitchn/The Economical Epicurean

1 (16 oz.) bag of dried navy beans, soaked overnight and drained
1 tbsp chipotle chili powder
1 tbsp chili powder
2 medium vidalia onions, chopped finely
3 tsp salt
1 tsp ground pepper
2/3 C real maple syrup
1.5 tsp spicy brown mustard
1.5 c Samuel Smiths Nut Brown Ale (or any dark beer)
4.5 C water

Preheat the oven to 350.

In a large pot on the stove, bring all ingredients to a boil over medium high heat.

Immediately transfer the boiling bean mixture to a large casserole dish, cover with aluminum foil (or the dish’s glass lid) and bake for 1 hour, stirring occasionally.

Remove the cover and bake for another hour and a half or until the liquid is mostly absorbed and the top is browned and crusty.