Bacon and Brandy Baked Beans


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

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  • 2 lb. small white beans
  • 2/3 lb. slab bacon, in 1 piece (I use sliced bacon)
  • 1 C. ketchup
  • 1 C. molasses
  • 2 Tbs. Dijon Mustard
  • 2 Tbs. Powdered mustard
  • 4 med. Onions, chopped
  • 1 C. brandy
  • 2 C. boiling water
  • 2 tsp. cider vinegar
  • 2 tsp. salt
  • 1 tsp. ground pepper
  • 1/8 tsp. hot pepper sauce

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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 (1/2 C. at a time) as needed.

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