Name: Bacon and Brandy Baked Beans Recipe
Prep time: 15 min
Cook time: 6 h 40 min
Total time: 6 h 55 min
Yield: 8
Cuisine: A
Ingredients: 2 lb small white beans; ⅔ lb in 1 piece (I use sliced bacon) slab bacon; 1 cup ketchup; 1 cup molasses; 2 tbsp dijon mustard; 2 tbsp powdered mustard; 4 medium chopped onions; 1 cup brandy; 2 cup boiling water; 2 tsp cider vinegar; 2 tsp salt; 1 tsp ground pepper; ⅛ tsp hot pepper sauce

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

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
⅔ 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
⅛ tsp hot pepper sauce

Instructions

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.
Preheat oven to 250 degrees.
Cut rind off bacon and reserve.
Cut bacon into 1 X ¼" lardoons.
In bean pot or casserole, combine beans, bacon, ketchup, molasses, mustards, onions, and brandy. Stir to mix.
Add boiling water, cover & bake 2 ½ hours.
Season beans with vinegar, salt, pepper and hot sauce.
Add more boiling water if they appear dry.
Continue to bake at least 3 ½ hours longer, checking every hour.
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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