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Rum Baked Beans

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Active time 20 mins
Total time 1 hr, 20 mins

Serves 10 (serving size: 3/4 cup)

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.


  • 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

How to Make It

  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.