Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch heavy skillet, cook bacon over medium to medium-high heat 5 to 8 minutes or until crisp, stirring frequently. With 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; spoon mixture into casserole. Bake 1 hour or until bubbly, stirring once or twice.
Tips: A heavy skillet (not nonstick) works best for crisping the bacon and caramelizing the onion, but a nonstick would also work. You might need to cook a little longer.
Sweet onions, such as Oso Sweet and Walla Walla are available most of the year.
Chipotle chiles in adobo sauce are available in 7oz cans. Spoon the remaining chiles and sauce into a small freezer bag and freeze flat. When you need a chile for another recipe, just break off a piece.
Brown ale is slightly sweeter and less hoppy than other ales or beers. Any full flavored beer or ale can be used.
Serving Size: about 5oz each
Nutritional Information Per Serving:
Calories 160, Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 670mg, Carb 21g, Fiber 3g, Total Sugar 11g, Protein 6g, Vitamin D 15%, Calcium 2%, Iron 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.