Backyard Baked Beans

by on April 19, 2016 » Add the first comment.
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  • 2 tablespoons Jim Beam whiskey
  • 2 tablespoons sugar
  • 4 slices bacon, cut into 1/2 inch pieces
  • 3⁄4 cup chopped onion (1/2 medium)
  • 1⁄4 cup apple cider vinegar
  • 1 tablespoon tomato paste
  • 2 tablespoons molasses
  • 2 (15 ounce) cans small white beans, drained (See note)
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper


  1. In a heavy, medium size saucepan, cook the 1/2 inch bacon pieces over medium heat until it begins to brown, about 5-6 minutes.
  2. Add the sugar and stir for about 2 minutes.
  3. Add the chopped onion, stir well and continue to cook, stirring occasionally until the onion is tender, 5 minutes more.
  4. Add the tomato paste until it starts to break down, about 2 minutes.
  5. Deglaze the pan with the vinegar and whisky, then add the molasses.
  6. Add the beans and season with the dry mustard, salt and pepper.
  7. Stir to mix and reduce heat to low.
  8. Cover the pan and simmer the beans until the sauce is rich and thick and the beans have absorbed plenty of flavor, about 45 minutes.


  • If you are in a hurry, feel free to use Bush’s Baked Beans, and reduce the time in step 8 to only 15 minutes.


  • There are recipes around about cooking your beans from scratch, but there are so many things that can go wrong, we’ve found that the canned beans give a consistent result.  Just make sure to get a quality can of canned beans.  This is your main ingredient.  Don’t cut corners.

Find more like this: Lunches, Salads and Veggie Dishes, Travel Cooking

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