Baked Beans

16 Jul

Sweet and spicy baked beans

I was inspired to make this dish when my Dad told me that he wanted to make some spare ribs. I thought nothing could go better with a hearty meal like that than some sweet and spicy baked beans. You can find Alton Brown’s origional recipie here.


  • 1 pound dried Great Northern beans
  • 1/3 cup whiskey
  • 1 pound bacon, chopped
  • 1 onion, chopped
  • Hot sauce to taste
  • 1/4 cup tomato paste
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • Chicken or vegetable broth
  • Salt and black pepper to taste


  • Soak beans overnight with the whiskey and enough water to cover the beans by an inch or so. I find that adding some whiskey to the soaking water adds an extra oaky/earthy flavor.
  • The next morning, drain the soaking water in to a large measuring cup and place the beans in a slow cooker or large heavy pot. Top off the soaking liquid with the chicken/vegetable broth until it totals 4 cups.
  • Cut up your bacon into half inch pieces and brown in a skillet.
  • Add the chopped onion and cook until the onion softens and browns a bit.
  • Stir in the tomato paste, brown sugar, and molasses.
  • Add the entire contents of the skillet to your slow cooker and mix in well.
  • Add the liquid, stir well, and then add a few dashes of hot sauce to taste.
  • Season with salt and black pepper
  • Simmer for about 6 hours. For the last hour of cooking, you may want to crack the lid of your slow cooker to allow some water to evaporate, thus thickening the liquid.

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