Prep 10 mins
Cook 1 hr 30 mins
This recipe is originally from Hart Stilwell, a frontier novelist, courtesy of Texas Home Cooking. The beans are sweetly delicious. If you don't have a Texan's sweet tooth, reduce the amount of brown sugar a bit. Prep time does not include the cooking of the dried beans.
- 2 lbs cooked navy beans or 2 lbs other white beans
- 1 1⁄2 cups tomato juice
- 1 cup chopped pecans, toasted
- 3⁄4 cup dark brown sugar
- 3⁄4 cup strong black coffee
- 1⁄2 medium red onion, chopped
- 1⁄2 cup ketchup
- 1⁄2 cup Bourbon
- 4 slices thick slab bacon, chopped
- 1 carrot, grated fine
- 2 tablespoons unsulphured dark molasses
- 2 tablespoons dry mustard
- Mix all of the ingredients in a large bowl.
- Pour into a baking dish.
- Bake the beans uncovered, about 1 1/2 hours, or until they have thickened and cooked down, with a"skin" just beginning to form on the top of the beans.
- The beans reheat well and keep for several days.
I saw this recipe and quickly decided to put it together, despite not having a few ingred. The main ingred. I didn't have was the bourbon and I subbed some vanilla flavored coffee (and I think it was just fine!) and light brown sugar. The sweetness was "right on" so I don't think that hurt it any. I did use chopped ham instead of bacon. I slow cooked this on Convection 300 since I was going out. This really turned out delicious and I ate a big o' bowl for dinner. This really had a nice "homey" taste and a little different from regular baked beans. It really has a hearty flavor and texture. I noticed my daughter ate hers and she is not a "bean lover." It's definitely one that I'll make again. Thanks Miss Annie, for posting. Roxygirl