Rum Baked Beans
Infuse your next barbecue or potluck with bold, smoky flavor by serving up this irresistible Rum Baked Beans recipe. Tender navy beans are slow-baked in a rich sauce that combines the deep sweetness of molasses and brown sugar with the unmistakable kick of dark rum. Crispy bacon, sautéed onions, and a hint of smoked paprika lend savory complexity, while apple cider vinegar adds just the right touch of tang. Perfectly caramelized in the oven, these beans deliver a sweet-and-savory symphony that's ideal as a side dish or a hearty main when paired with crusty bread. Ready in just about an hour, this simple yet elevated twist on classic baked beans will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 15-ounce cans Canned navy beans
- 6 slices Bacon
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 0.5 cup Ketchup
- 0.25 cup Dark rum
- 0.25 cup (packed) Brown sugar
- 2 tablespoons Molasses
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Mustard powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the canned navy beans, then set them aside.
In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside, leaving the rendered fat in the pan.
Add the diced onion to the skillet and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Lower the heat and stir in the ketchup, dark rum, brown sugar, molasses, apple cider vinegar, smoked paprika, mustard powder, salt, and black pepper. Stir well to combine and let the mixture simmer for 2–3 minutes to meld the flavors.
Add the drained and rinsed beans to the skillet. Stir to coat the beans evenly with the sauce.
Crumble the cooked bacon over the top of the beans and stir gently.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
Remove the cover and bake for an additional 15 minutes to allow the sauce to thicken and caramelize slightly.
Remove the beans from the oven and let them rest for 5 minutes before serving. Stir gently to mix the sauce evenly before plating.
Serve warm as a flavorful side dish or enjoy as a hearty main with crusty bread.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.6 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
