Rum Baked Beans

Southern Living
Rum Baked Beans Recipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

The secret to this tender baked bean medley? Rum. Make it ahead of time by preparing steps 1 and 2. Cover with foil and refrigerate up to 2 days until ready to bake.

Serves 10 (serving size: 3/4 cup)


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6 thick-cut bacon slices, chopped
1 cup chopped sweet onion
2 garlic cloves, minced
1 (28-oz.) can baked beans with bacon and brown sugar
1 (16-oz.) can navy beans, drained and rinsed
1 (16-oz.) can dark red kidney beans, drained and rinsed
1 (16-oz.) can light red kidney beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1/2 cup packed dark brown sugar
1/2 cup ketchup
1/2 cup gold rum
1/4 cup apple cider vinegar


Active: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Preheat oven to 350°F. Cook bacon in a large skillet over medium until crisp; remove, reserving 2 tablespoons drippings in skillet. Add onion, and cook, stirring often, until tender, about 5 minutes; add garlic, and cook 1 minute.

2. Stir together bacon, onion mixture, baked beans, and next 8 ingredients in a large bowl. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Bake, covered with aluminum foil, 30 minutes; uncover and bake 30 more minutes.

Created date

June 2016