Bacon Brandy Baked Beans Recipe Elevates Your Side Dish Game (10 Ingredients) by Donna John
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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 high-fiber and high-protein 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 (read about the health benefits of 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.
Cooking Note: 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.
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.
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: 8
Ingredients
- 1 pound (16 ounces) dry navy beans
- 1/4 pound bacon, chopped
- 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
- 1 teaspoon apple cider vinegar
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. (Always wash and pick through dry beans to remove any residue and any bad beans.)
- 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. (Use whatever hot sauce you like. I used Tabasco sauce.)
- Pour the beans into a casserole dish. (I used a 13x9-inch baking 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. Serve. Store leftovers covered in the fridge and reheat in the microwave.
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. 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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