Sweet And Smokey Baked Beans

Course : Beans
Serves: 8
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1/2 cup chili sauce
1 teaspoon dry mustard
2 tablespoons golden or dark brown sugar -- packed
2 tablespoons dark molasses
1 can kidney beans -- (15 oz.) drained
3 cans brick oven baked beans -- (16 oz.)
1 medium onion -- chopped
1/2 pound regular or turkey bacon -- cut into 1-inch
1/3 cup bourbon

Preparation / Directions:

In a large saucepan over medium heat, cook bacon until crisp, stirring occasionally. Drain on paper towels. Reserve 1/4 cup drippings; discard remainder. Saut‚ onion in drippings over moderately high heat until soft. In a large bowl, stir together beans, bacon, onion, molasses, brown sugar, bourbon, chili sauce and dry mustard. Transfer to a 2-quart (8 cup) bean pot or casserole. If not baking immediately, refrigerate or freeze. About 1 1/2 hours before serving, preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover and bake 40 minutes more, or until thick, brown and bubbling. Let stand 15 minutes before serving. Prep Notes: After step 3, the beans may be refrigerated up to 2 days or frozen.


Nutritional Information:

122 Calories (kcal); trace Total Fat; (2% calories from fat); 6g Protein; 19g Carbohydrate; 0mg Cholesterol; 12mg Sodium

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