Bacon & Brandy Baked Beans Recipe Elevates Your Side Dish Game by Donna John
Baked beans are a must at any cookout. My hall of fame baked beans (aka meat beans) are usually what I make when friends and family get together, but this Labor Day, I decided to shake things up and try a new baked bean recipe.
These bacon and brandy baked beans are more time consuming than my regular baked bean recipe. You start with dried navy beans instead of opening cans of beans, but it's worth the extra effort. To make these baked beans you will need a pound of dry navy beans, bacon, ketchup, molasses, Dijon mustard, ground mustard, an onion, brandy, hot sauce and apple cider vinegar. The beans are soaked according to package directions (I did the overnight soak), simmered until just tender, mixed with the remaining ingredients and baked low and slow in the oven.
These baked navy beans have so many different flavors going on. Serve the beans as a side dish with beef, chicken, pork or your favorite dinner. I served mine with smoked brisket, sausage, cole slaw and other various cookout side dishes.
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Cuisine: American
Prep Time: 10 minutes plus time to soak the beans
Cook Time: 4 hours and 40 minutes to 6 hours and 40 minutes
Total Time: 5 to 7 hours
Servings: 12
Ingredients
- 1 pound (16 ounces) dry navy beans
- 1/4 pound bacon, chopped (see Recipe Notes)
- 1/2 cup ketchup
- 1/2 cup molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon ground mustard
- 1 onion, chopped
- 1/2 cup brandy
- 2 teaspoons hot sauce (see Recipe Notes)
- 1 teaspoon apple cider vinegar
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Recipe Notes
- The original recipe did not say to cook the bacon, so you can add it in raw. I decided to cook mine in a skillet until rendered and browned before adding it to the beans. I also added a little of the bacon grease for good measure.
- Use whatever hot sauce you like. I used Tabasco sauce.
- Always wash and pick through dry beans to remove any residue and any bad beans.
- I used a 13x9-inch baking dish.
Here's how to make it:
- Wash and soak the navy beans according to package directions. Drain and cover with 4 cups of water. Bring to a boil, reduce heat, cover and gently simmer until just tender, about 40 minutes (do not overcook). Drain and reserve all the bean cooking liquid.
- Mix all the ingredients together including 1 1/2 cups of the reserved bean liquid in a mixing bowl. Season well with salt and pepper.
- Pour the beans into a casserole dish. Cover tightly with lid or aluminum foil and bake in a preheated 250-degree F oven for 4 to 6 hours, adding more bean liquid as they cook.
Nutrition Facts Per Serving
Calories: 246
Total Fat: 4.9g
Saturated Fat: 1.4g
Cholesterol: 10mg
Sodium: 415mg
Total Carbohydrate: 37.1g
Dietary Fiber: 9.6g
Total Sugars: 11.8g
Protein: 12.5g
Vitamin D: 0mcg
Calcium: 94mg
Iron: 3mg
Potassium: 765mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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