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Rum & Bacon Baked Beans Recipe

Updated: 7 days ago

Putting a tropical spin on a classic, I've taken the traditional Baked Beans and given them an island-inspired makeover with a dark-aged rum instead of the possibly-obvious bourbon. This recipe has become one of the go-to side dishes for any bbq-themed meal. Try it out, and please let me know how it turned out in the comments below the recipe.





Rum & Bacon Baked Beans

Makes: 2 Quarts

Servings: ~ 8 (1-cup servings)

Prep Time: 10 Minutes

Cook Time: ~ 1 Hour


Ingredients & Directions


25 gr Oil, grapeseed (or other neutral vegetable oil)

200 g Bacon, diced

  • Combine oil and bacon in a medium pot, and cook on medium heat until bacon has rendered its fat—approximately 8 minutes.

100 g Onions, Red, medium dice

  • Add onions and cook until they begin to look translucent. Stir often.

200 g Rum, dark

  • Pour in rum and scrape the bottom of the pot to release any bits of onions or bacon that might have stuck to the bottom.

60 g Tomato Paste

50 g Molasses

60 g Brown Sugar

10 g Salt

15 g Garlic, cloves (or puree)

8 g Worcestershire sauce

1 g Black pepper, ground

20 g Vinegar, Rice or Apple

  • Add all the ingredients above and stir well. Simmer gently for 5 minutes, so the rum's alcohol evaporates.

750 g Water

1,000 g Pinto beans, canned, rinsed well

  • Add water and beans

  • Mix well and bring up to a simmer

  • Stir often and simmer for about 1 hour or until the liquid has reduced to your desired thickness.


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