Bacon and Brandy Baked Beans Recipe

Beans can be eaten after 6 hours but are even better after 8 hours, or after being reheated the next day.


Bacon and Brandy Baked Beans Recipe

How To Make Bacon and Brandy Baked Beans

Southern-style baked beans recipe cooked in brandy, vinegar, and hot pepper sauce.

Prep: 15 mins
Cook: 6 hrs 40 mins
Total: 6 hrs 55 mins
Serves:

Ingredients

  • 2 lb white beans, small
  • lb slab bacon, in 1 piece (I use sliced bacon)
  • 1 cup ketchup
  • 1 cup molasses
  • 2 tbsp dijon mustard
  • 2 tbsp powdered mustard
  • 4 medium onions, chopped
  • 1 cup brandy
  • 2 cup water, boiling
  • 2 tsp cider vinegar
  • 2 tsp salt
  • 1 tsp ground pepper
  • tsp hot pepper sauce

Instructions

  1. Rinse beans and soak overnight in 3 in. cold water, or bring to a boil for 2 min. and simmer 30 to 40 min, until tender but not mushy. Drain.
  2. Preheat oven to 250 degrees.
  3. Cut rind off bacon and reserve.
  4. Cut bacon into 1 X ¼" lardoons.
  5. In bean pot or casserole, combine beans, bacon, ketchup, molasses, mustards, onions, and brandy. Stir to mix.
  6. Add boiling water, cover & bake 2 ½ hours.
  7. Season beans with vinegar, salt, pepper and hot sauce.
  8. Add more boiling water if they appear dry.
  9. Continue to bake at least 3 ½ hours longer, checking every hour.
  10. Add boiling water (½ cup at a time) as needed.

Nutrition

  • Sugar: 41g
  • :
  • Calcium: 224mg
  • Calories: 585kcal
  • Carbohydrates: 75g
  • Cholesterol: 25mg
  • Fat: 17g
  • Fiber: 9g
  • Iron: 7mg
  • Potassium: 1543mg
  • Protein: 18g
  • Saturated Fat: 5g
  • Sodium: 1072mg
  • Vitamin A: 168IU
  • Vitamin C: 6mg
Nutrition Disclaimer
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