Rum Baked Beans


Rum is the secret ingredient in this baked bean recipe.

Rum Baked Beans
Photo: Hector Sanchez
Active Time:
20 mins
Total Time:
1 hrs 20 mins
10 serves

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 and take to your summer get-together.


  • 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

  • ½ cup packed dark brown sugar

  • ½ cup ketchup

  • ½ cup gold rum

  • ¼ cup apple cider vinegar


  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.

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