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Oct 8, 2009 06:07 PM

Need advice for baked beans - I miss the sweet and tangy beans from the South

I find the baked beans in jars and cans in the supermarket lacking flavor.
When I used to travel down south, I would find incredible baked beans that were sweet, tangy and smoky at BBQ joints. I would love to make my own.
Anyone have recipes?

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  1. My recipe includes ingredients like brown sugar, onions, vinegar, a mixture of red and white beans, dry mustard, tomato sauce, and chopped browned bacon (not sliced but from a full slab). But this recipe looks pretty good to me; and would probably be a lot easier to make than the concoction I assemble.

    1. The recipe from todao is right on track. You can always wing it, depending on how much time you have. I keep Bush's vegetarian baked beans on hand, you can simply doctor them up with yellow mustard and finely chopped raw onion, salt & pepper.

      I mix Bush's beans with any can of any other bean too, white beans, kidney beans, black beans, black eye peas. Add brown sugar, mustard, salt & pepper with raw bacon on top and bake. People go through the roof when you mix beans, in a good way. Happy cookin'.

      1. Here's my recipe, easy and deliciously sweet and tangy:

        Preheat oven to 350.

        1/2 lb. bacon, cooked until crisp, bacon grease reserved, and bacon crumbled
        2 med. lg. onions, preferably sweet, chopped
        1 T. chopped garlic
        1/2 tsp. dry mustard
        1/3 c. apple cider vinegar
        1/2 c. brown sugar
        1 can each:
        Kidney beans, Cannellini or great northern beans, and black beans, all drained
        1 can Bush's or B & W original baked beans, undrained

        In bacon fat, saute onions until soft. Add garlic and saute a few minutes longer. Add mustard, vinegar, and brown sugar. Simmer about 15 minutes.
        Put crumbled bacon and beans into a baking dish; add onion mixture and mix well.
        Bake, covered, for 45-50 minutes.