The Once and Future Beans

Total Time:
16 hr 30 min
30 min
8 hr
8 hr

6 servings

  • 1 pound dried Great Northern beans
  • 1 pound bacon, chopped
  • 1 onion, chopped
  • 2 jalapenos, chopped
  • 1/4 cup tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • Vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • Heat oven to 250 degrees F.

  • Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

  • Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

  • Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

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4.9 141
Everyone at the party raved about these beans. There were no leftovers! Serving them in my cast iron skillet also made them more visually appealing. I was just asked to make them again for an upcoming birthday party. item not reviewed by moderator and published
this is the best baked bean recipe out there, everyone loves and the jalapenos give it a nice kick.  It's worth the time. Been making it for a few years...thanks Alden<br /> item not reviewed by moderator and published
Put simply everyone loved it. item not reviewed by moderator and published
Unlike most reviewers, I have made this dish following the recipe. It's very good, and very well received. Some might say it's a little heavy on the bacon, but we loved it. item not reviewed by moderator and published
I made this recipe with pintos. My husband wanted to marry me all over again. I made a few adjustments the next time and I couldn't believe it was even better! Try adding 1tsp garlic powder, tbsp item not reviewed by moderator and published
I agree with Anonymous.  It would be nice to know how the exact recipe worked. item not reviewed by moderator and published
<span>I'd love for someone to REVIEW this ACTUAL recipe without changing pretty much everything about it. You are not reviewing the posted recipe. You are reviewing YOUR OWN recipe so your rating means nothing to those of us who are debating on making the actual recipe by the actual chef. So frustrating.</span> item not reviewed by moderator and published
These baked beans were fantastic!  I soaked the dried beans with water to barely cover and overnight the liquid was totally absorbed so I added a little more liquid an hour before making the recipe and about half the water was adsorbed so I had a little bean soaking liquid for the stock. Instead of bacon, I used ham hocks as another commenter suggested and added 1 tsp of Penzey's dry mustard - really made a difference.  At the 3-hour mark I stirred the pot and baked for another 3 hours. The ham fell off the bone - so good.  The beans turned out spicy with the jalapenos and cayenne.  This recipe is a keeper!<br /> item not reviewed by moderator and published
What a great recipe! I've never made anything quite like it, but it turned out marvelous. Everyone here is raving. I wasnt sure at first and was afraid it would turn out to be more of a soup, but it's perfect. I did have to make a few adjustments, though, out of necessity. For one, I don't have a cast iron Dutch oven. So, I cooked the bacon in a cast iron pan saving some of the grease. I set it aside and used the grease to sauté 1 onion, 1 poblano pepper, 1/2 cup of chopped celery, and 4 cloves of garlic. I did not have molasses, so I added another 1/4 cup of brown sugar. I also did not have broth or tomato paste, so I compensated by adding more spices and using a large can of crushed tomatoes and 1/4 cup of  ketchup. (I love tomatoes). For the spices I added 1/4 cup apple cider vinegar, 1fresh whole bay leaf, 1 whole star anise, 2 sprigs fresh rosemary, 1 teaspoon crushed corriander, 1 teaspoon ginger powder, 1 tsp tumeric, 2 tsp. cumin, 2 tsp garlic powder, and 2 tbsp of tamari sauce. I also added 1 ham hock. I put it all in a ceramic crock and let it cook with no lid for 8 hours. The final touch, a little taste of the Pacific Northwest: sautéed chanterelle mushrooms harvested today. (It's mushroom hunting season here in Northern California). I stirred those in when the concoction was done and served it all up with rice, bread, and butter. A new love! Thank you! item not reviewed by moderator and published
Need some advice! I attempted to make this and had a disaster. I bought a new preseasoned cast iron dutch oven - rinsed it with hot water, dried it and oiled it...then started on the beans. I added the beans in then the water and bacon on top - using pinto and navy beans..when I checked on them just after they started to come to a boil - the water turned black and the bacon was grey-ish....I am at a loss for what happened. could I have gotten and bad pot? the residue was black and greasy and it gave a very metallic taste...I had to throw it all out. please help - not sure if I need to return - and get an enamel coated one instead?? but I went with this one as it has a higher temp for oven use than the enamel coated ones.. thanks item not reviewed by moderator and published
An excellent recipe! Made some subtle tweaks based on other comments and personal tastes and it came out amazing:<br />- Cooked the chopped bacon on its own until crisp, removed bacon from pot, and poured off all the fat save for one or two tablespoons for the onions to cook in. There would have been WAY too much fat in the finished dish otherwise.<br />- I like smoky beans, so I subbed the two jalapenos for 3 or 4 chipotles in adobo sauce, chopped, and added in after the molasses step in the directions above.<br />- I used my butcher's chicken stock rather than veg<br />- Stirred the beans halfway through, and pulled out after 5 hours. They seemed perfectly done, not sure what another 3 hours would have done to them.<br />- When I make again I will leave out the cayenne. The chipotles and black pepper added enough heat. item not reviewed by moderator and published
Delicious sauce with lots of heat! item not reviewed by moderator and published
I do not have a Dutch oven so I used a crock pot and it worked great.  The only change I made was I had to add an extra 1/4 cup dark brown sugar. item not reviewed by moderator and published
great recipe. I used a pound of bacon ends and pieces, and that worked really well. I didn't have any tomato paste, so I used a can of chopped tomatoes and used the liquid as part of the 4 cups. Used chicken stock, too (no veg stock in the house). Used a cast iron pot in the oven. Would make this again. item not reviewed by moderator and published
I don't like baked beans but was stuck with the task of making them for a party.  I decided to go all out and make them from scratch.   Other than leaving out one of the Jalapenos and using chicken broth because its all I had, I followed this recipe exactly.   According to everyone that tried them, they were fantastic, the best beans ever.  I even liked them.   I highly recommend this recipe. item not reviewed by moderator and published
Would like to try this for a larger group.  Has anyone tried to double this recipe? Or even more? Would appreciate some opinions. Thanks! item not reviewed by moderator and published
Delicious. Just the right amount of spice (minus the 2 jalapenos...only cayenne pepper in mine), tanginess, sweetness and smokiness. I used a lean maple bacon. Turned out amazing. Thank you Alton Brown!!!<br /> item not reviewed by moderator and published
These are amazing! Because I need to restrict salt, I used olive oil instead of bacon fat, and used "No Salt" instead of salt. I also put in the whole 6 oz can of tomato paste, since I didn't want to deal with the leftovers. If all you've ever eaten are canned beans from the store, this recipe will be a revelation. item not reviewed by moderator and published
PERFECT!!! Only thing I changed was to add a teaspoon of mustard powder. I watched Alton Brown last evening prepare this on the FOOD network and he has VERY specific reasons why certain steps are necessary to maintain the "bean integrity." He is totally correct in his steps and ingredients! item not reviewed by moderator and published
This is the classic baked beans flavour we all crave but with a little kick. I used almost a whole ham and cut it into large chunks and added it instead of bacon. Didnt have jalapeños but a can of chipotle peppers,( I used about half can for double batch) the smoky flavor works version y well and had an nice bite. Didn't need to add the cayenne pepper. I doubled the recipe and good thing, it was inhaled in no time. Defenitly a keepers and will totally use the chipotle again, item not reviewed by moderator and published
I changed so many things that I couldn't really rate Alton's recipe fully (therefore 4 stars rather than five). I used the basic structure of the recipe and came out with scrumptious results. I didn't use any of the hot ingredients, molasses, bacon or veggie broth, instead I upped the brown sugar to 1/2 c., used 1/2 lb. of salt pork and chicken stock. Real old-fashioned winter comfort food. item not reviewed by moderator and published
Used one jalapeño - best baked bean recipe I heaved tried! item not reviewed by moderator and published
Fantastic. I did everything as instructed. It was a little spicy for the rest of my family, but I thought it was just right. item not reviewed by moderator and published
The only thing I changed was using heinz catsup instead of the tomato paste because I was out. After cooking 7 hours (mad a quad batch) I added my bbq sauce and some saved bean juice. TO DIE FOR! item not reviewed by moderator and published
My beans are not yet complete, however I did just finish preparing them. I cut the recipe in half because I don't need to feed an army, just my husband and myself. (I can tell we will have leftovers.) Instead of a jalapeno I used a poblano, I figured with the cayenne pepper we did not need a spicy pepper. After I got everything except the cayenne, pepper, and salt I tasted it and I liked it. It was not overly sweet but did need some salt. So I added the last 3 ingredients and I thought it was way to salty and had to add about a half table spoon more brown sugar. They are in the oven now and ill give an update later to let you know how mine turned out and if my husband loved them. item not reviewed by moderator and published
I'm making these for the first time on July 4th, 2014. I'm making a double-batch with the home made bacon Alton taught me to make. I will follow-up with a review once they are complete, and I get comments from my neighbors. (I'm giving it 5 stars ahead of time, I may adjust that later) item not reviewed by moderator and published
I have made these in both the slow cooker and the dutch oven and the flavour you get from doing it in the oven isn't even comparable to the flavour from the slow cooker version - do it in the oven! I also only use one jalapeno, and only 3/4 lb of bacon. I add a bit of garlic powder and mustard powder with the cayene pepper. item not reviewed by moderator and published
Awesome! I actually boiled my beans (after a 20 hour soak) with some smoked pork jowl and salt pork for about an hour on med low and then reserved all the water. I did not use vegetable broth at all. I made a double batch with Lima beans and Great Northern. I took my beans to a benefit for a friend and they received rave reviews! item not reviewed by moderator and published
this recipe was simple and soooo delicious. I used dark red kidney beans and cooked it in my dutch oven. Was spicey and would make a great chile too by just adding hamburg and corn or anything you prefer in chili Don't hesitate to try this recipe!!! item not reviewed by moderator and published
Unbelievably good! I didn't have any jalapenos or cayenne pepper on hand, so substituted a red bell pepper and a couple of dashes of Tabasco instead. I salted the soaking water, and replaced it with fresh instead of using the soak water to assemble the recipe (to avoid the "musical fruit" aspect of beans). I also used Blackstrap Molasses. The only thing I'd do differently is I would cook the bacon (I used thick-cut hickory smoked) to render out most of the fat &amp; pour it out before I added the pepper and onion. I had to ladle out a lot of fat towards the end of cooking. I did shift the ingredients from the dutch oven to a slow cooker once I brought them to a boil. I will definitely make this my "go to" recipe for baked beans fom now on! item not reviewed by moderator and published
Easy recipe that is way better than canned made with untainted ingredients especially if you use uncured bacon. I omit the jalapeno and sub real maple syrup for molasses. Cook in a slow cooker 6-8 hours, and enjoy the awesome baked beans! item not reviewed by moderator and published
I've been making this for picnics and get-togethers for 8 or 9 years without the jalapenos; each time everybody likes it. A few years ago I made a change because I had to make it for some "health conscious" individuals and vegetarians. I substituted the bacon for 1/4 cup of olive oil and just before popping it into the oven I stir in 1 teaspoon of hickory liquid smoke. Not only does this make it cheaper without the bacon, but the carnivores don't believe me when I tell them that I made it without bacon. item not reviewed by moderator and published
Great texture and only took 5 1/2 hours. Per others suggestions, I cut back the recipe one jalapeño. While I like the slow after burn on the tongue, I think my guests tomorrow will find the beans too hot. I did not remove the seeds or ribs since the directions did not say to do so. Doing so may help those of you looking for a more traditional baked bean. All in all a good bean, not to sweet. And while I thought a pound of bacon sided like too much, its great flavor and texture. You will think you have ribs or a pork but slow roasting while the beans are cooking. item not reviewed by moderator and published
These turned out good... I ended up saving to boil them for about 45 minutes stirring often as I was running out of time... I think next time I try any baked bean recipe I will cook on low overnight as mt beans never to get soft enough for my liking. This had great flavor item not reviewed by moderator and published
What a great recipe. It was snowing yesterday and I had a craving for baked beans. I did not want to go to the store so I had to make a few changes - less bacon and no peppers. Every thing else was just as written. I can not stop eating them cold this morning straight from the fridge. One other change for Colorado. I used dried pinto beans as that is what I had and cooked them in the pressure cooker for 20 minutes - then only 2 hours in the oven. Beans with NEVER fully cook here, even when soaked over night. item not reviewed by moderator and published
I will NEVER buy canned baked beans again. This was so crazy tasty. MAde it for a BBQ and there was not a scrap left. : item not reviewed by moderator and published
Really good beans, but two jalapeño's were way too hot for my taste, coupled with the Cayenne pepper. I'll make these again but with one small jalapeño and check the heat before adding the Cayenne. I had to give the left overs to my daughter who loves hot stuff, but I can tell that they'll rock with a little less heat. I made this again without the second jalapeño and no cayenne pepper and it was perfect for my taste. It still had an underlying heat, but didn't overwhelm the dish like the full heat that is in the recipe. Side note - I live in AZ where jalapeños are generally pretty fresh and hot, so that might also make a difference. item not reviewed by moderator and published
This recipe was BY FAR the best baked beans I have ever had! I make it all the time for company and it's always the first thing to go. Thank you Alton for replacing our canned baked beans forever! We have tried many other recipes with no luck. Sure glad we seen this one on your show. item not reviewed by moderator and published
To me, this is a cross between a Portuguese Bean and a Boston Baked Bean. Just right sweetness and I dont like meals too sweet. I made mine in the slowcooker after soaking navy beans. I did have to turn it up to high the last hour because they seemed too juicy for what I wanted. I am going to make 2x the batch next time because there wasnt a bean left and I only had a small portion, everyone else gobbled them down they are that good. I served this with Boston Brown Bread and Alton's Shoo Fly Pie. very autumn-y. item not reviewed by moderator and published
Delicious and easy. It's been ridiculously hot this summer so I opted to use my Crock Pot instead of run the oven for 6-8 hours. I did all of my browning and combined all the ingredients in a pot on the stove, then transferred everything to the Crock Pot. Cooked the beans on low for 6 hours and they were tender and yummy. I only used one jalapeño, but I'll go for two next time. item not reviewed by moderator and published
These beans are amazing! My kids aren't big bean eaters, and they love these. The first time I made them I used navy beans and took them out at the 6 hour mark and they were perfect. This time I used Great Northerns and cooked them for 7 hours - which might have been just a little too much time as they were a little too tender, but still delicious. Either way this is a fantastic bean recipe, but I think I'll go back to navy beans next time. item not reviewed by moderator and published
I think these are the best beans I have ever had. I have made this recipe for several years now and it has become a family favorite. A few tips. Stick to the recipe, h ave faith and they will turn out perfect. I have a request from the family to make these beans for a wedding in 2 weeks. I am making a batch 4 times the recipie in a giant dutch oven 4 times the normal size. Wish me luck! item not reviewed by moderator and published
This recipe was a big hit with my friends and family. Thanks, Alton! item not reviewed by moderator and published
These beans are amazing! I can eat just the beans for a meal. Everyone I've cooked them for loves them, and I've cooked them many times! Thanks Alton!! item not reviewed by moderator and published
Excellent and I do not like baked beans until NOW! My husband and I love spice, we like it HOT however next time I would seed the jalapenos or leave them out. But, I think it also could have been the fact that I made Tyler's pulled pork with the jalapeno coleslaw and Carolina BBQ sauce which left everything spicy, but delicious. The only thing I did different on the beans was use chicken broth instead of vegetable broth which for some reason I do not like and I love veggies. Oh, and I added an extra cup of broth 4 hours into cooking glad I checked before leaving the house because it needed it. Mine cooked for 7 1/2 hours and they were perfect! Happy cooking to all! item not reviewed by moderator and published
These are sooo good and really easy. Completely worth the time, and not much effort. The nice part is that this recipe makes a lot, so you can eat them for a day or two afterward. Probably costs 5 dollars for the whole pot of beans, too. item not reviewed by moderator and published
An excellent bean recipe! I get rave reviews when I make it. I sometimes will use diced chilies instead of the jalapeno cuz I don't have jalapenos on hand! Try this recipe and you'll be sold. Thanks Alton! item not reviewed by moderator and published
This is the best baked bean recipe ever. I use chicken broth instead of vegetable broth and I bake them in a ceramic crock pot but other than that I would say follow the recipe. It rocks! item not reviewed by moderator and published
Just learned that After soaking Navy Beans overnight,take a "pinch" of Baking Soda and put in the water with the Navy Beans first,It "helps" to tenderise the outter layer of the N.Beans&amp;make them creamier.{a pinch is literally between the fore finger&amp;thumb}.I also like these in a 9"x13" baked w/Bacon Strips "crossed" like my Mother did Always.Best of Alton Brown... item not reviewed by moderator and published
This is hands down one of, if not the best dishes I've ever tasted. Alton, you rocked my world with these beans! Slow-cooked with bacon, onion, peppers and broth mixture infused so much tender yet great texture and flavor. I even had to substitute dry lima beans! No matter -- they blew my mind! Thanks again, you are the king of chefs Alton item not reviewed by moderator and published
Awesome taste! I have to check on texture. Reading from the GE V1 cookbook, it didn't mention soaking the beans, or using the soak water. I figured the low and slow was a way to skip the soak... I guess not. They were still a bit raw. I made pencil notes in the cookbook to soak next time. I should have pulled up the episode since I think he soaked them on the show. Now I want to make again since a friend of ours gave us 12 POUNDS of Great Northern beans!!! item not reviewed by moderator and published
Inspired by the recipe I found 1 1/4 pounds of navy beans in the pantry. I cut the bacon (thick cut, double smoked, pepper crusted) back to 3/4 lb but added 1 1/4 lbs of riblets (appears to be the first two ribs cut off a side rack, yield about 3/4 lb meat). The jalapenos and cayenne were replaced by 2 teaspoons of sambal oelek, doubled the onion, adjusted the remaining ingredients by 1.25, and I added 2 Tb of mustard and 1 Tb of cider vinegar. Since we're in the middle of a heat wave I used the barbeque. The side burner is easily hot enough for the first steps and 1 burner on low keeps it at 250 all night. I'll make this again though I'll likely double the batch so I can have some for the freezer. item not reviewed by moderator and published
The best baked beans I ever had! Will never buy canned again. Made this for our 4th of July bbq and it was a hit. Even non bean eaters couldn't believe how good it was. Made it in the crock pot, turned out perfect. Getting ready to make it again today. item not reviewed by moderator and published
Awesome. Best baked beans ever. item not reviewed by moderator and published
You'll never want a canned baked bean again! I'm another one who cooks them in my slow cooker. Best Beans Ever! item not reviewed by moderator and published
These beans are absolutely the best ever. I normally am not a fan of baked beans but these are awesome! The only change I make is that I cook them in my slow cooker because I don't have a dutch oven or any pot that will go in the oven that large. I start them the night before we are going to eat and by the next day they are the bomb! item not reviewed by moderator and published
As others have mentioned, I'm surprised at the 4 star rating. I followed the recipe as exactly as I could and three people ended up eating the whole batch in one sitting. These are not your canned baked beans. They are less sweet and much meatier. The fat renders off the bacon and leave tasty little pork nuggets behind. Normally I use a recipe as a reference and branch off trying to make it better. I honestly don't know what to change to make these any better. Maybe a tad bit more molasses or maybe some dry mustard...that would make them different, however I doubt they'd make it better. One thing is a must, wine vinegar as a "dressing"! item not reviewed by moderator and published
Not bad. Not great either. Ended up with a big pool of bacon grease floating on top. Other recipes call for 1/2 lb. of bacon or instruct you to drain the excess fat. Maybe AB's writer or intern overlooked this step. item not reviewed by moderator and published
These things are amazing....I didn't have a dutch oven so I used the stoneware from my slowcooker, sealed it with foil and put it in the oven. Turned out great! item not reviewed by moderator and published
This is the best baked bean recipe I have ever eaten! I have substituted a fresh ham steak diced in place of the bacon and it is also delicious that way. You won't be disappointed! item not reviewed by moderator and published
First time cooking and I made these all a I have to say is OFF THE HOOK. item not reviewed by moderator and published
These Baked Beans were THE best we have ever tasted Some of the other reviews stated that they were too sweet...I disagree totally, I think they have just the right amount of sweetness to them and just the right amount of bite. I am NOT a spicy food person and these were not overly spicy for me. Alton, you again amaze me with all that you do and teach us 'want to be cooks' out here :D Thanks for this delicious recipe! A+++ in my book! I was actually shocked when I come here and seen the overall rating was 4 stars instead of 5 item not reviewed by moderator and published
Best baked bean recipe I've made. I made sure to seed and de-rib the jalapenos, and omitted the cayenne, and they still packed a nice kick. Also omitted the additional salt as I figured the bacon would provide plenty. Eating these made me very happy to wake up and start cooking at 6 a.m. on a Sunday morning! item not reviewed by moderator and published
The BEST beans, EVER! We freeze them in small portions for husband &amp; I - it's time to make another batch - mmmmm! Thanks, Alton : item not reviewed by moderator and published
After having this recipe i don't know how people can stand canned baked beans. Even after realizing how easy it is to make. And what makes this recipe even better is it makes the whole apartment smell amazing all day. And the beans keep for a good while in the refrigerator. I still have one helping left a week and a half after making it. Still tastes great. And on dutch ovens, they do indeed last forever. The one i used we had found in a shed in my parents back yard from when I was in boy scouts. Gave it a good scrub down with steel wool, re-cured it and it works excellent. item not reviewed by moderator and published
The first time I made this recipe, the beans came out salty; delicious but salty. I almost always reference PVR'd Good Eats episodes when assembling AB's recipes. In this particular episode, AB (mistakenly) said that 2 tbsp is equivalent to 1/4 cup, so I ended up using only half of the tomato paste and molasses that was required. I noticed this math error my second time around and these beans came out with the perfect sweet to salty ratio. I was worried that the 4 cups of liquid would be too much, but at 7.5 hours, the beans were at perfect consistency. I don't get to use my expensive French-made enameled cast iron dutch oven very often, but this recipe makes me glad that I have one. item not reviewed by moderator and published
This is our all time favorite baked bean recipe. A few things: If you don't like it so spicy leave out the seeds and the membrane from the jalepeno. The first time I cooked it I left those in and it was very good, but too spicy for my kids. The second suggestion is to use a cast iron dutch oven. It really does make a difference. It is so worth the extra time and effort to make these! Great recipe! item not reviewed by moderator and published
I'm not one to log in just to add "great" on an AB recipe when there are already several dozen reviews saying that. I have some suggestions for this dish, even though these seem to be based on my particular taste which may be different from everyone else's. I think the beans come out too sweet if you follow the recipe exactly. Someone else commented "like candy" and I agree, but not in a positive way. beans already have an inherent sweetness, and the sugar+molasses added just push that way, way over the top. Now, I understand why the molasses are needed for calcium and sugar - I'm a biochemist. Calcium plus sugar do make a pretty good glue, as it's been known for centuries (see "The Scientific American Cyclopedia of Formulas" ed. 1913, available on Google Books). However it turns out that molasses don't have all that much calcium in them anyway. If there was something I could substitute the sugar and molasses for in this dish, that would allow the beans not to turn mushy while not sweetening them too much, I would be very happy. I don't mind some extra kick from beans, in fact I used plenty of Jamaican crushed red pepper (Yeah Mon!) Hmm. I wonder if just adding some extra calcium , perhaps even as soon as the soaking water would help keep the sugar away... The next time I cook beans, I'll try to add a little calcium lactate to the soaking water, see if it helps. Who knows, maybe I've invented nixtamalization for beans. :) item not reviewed by moderator and published
We made this yesterday and Alton's directions, were clear and concise as usual. We loved the deep rich flavor and the texture, but the 1/4 teaspoon of cayenne was a bit too much along with the 2 chopped Jalape?os already in the dish. We'll definitely make this again, but will cut back on the cayenne. Also, instead of a pound of bacon, we used a 12 oz. package of nice smoked, thick-sliced bacon. I cooked the chopped bacon for about 5 minutes over medium heat, before adding the chopped onions and peppers though, because I wanted the bacon to start to brown a little more before adding the tomato paste, molasses and brown sugar. Browning the bacon like this gives a richer and deeper flavor. After 7 hours in the oven, the beans were done but there was bit too much liquid for our tastes, so I popped it back into the oven, uncovered for about 30 minutes to dry it up a little. This is definitely a very good recipe. item not reviewed by moderator and published
An easier way to make this is to soak the beans overnight as directed, but replace the water several times; this prevents intestinal gas... Then just dump everything into a crock pot (except the extra water from the bean-soaking) in the morning and let it cook all day. The product is easier to prepare this way it comes out very delicious. Make sure there is enough liquid to cover the beans, onions, etc.; this prevents the beans on the top from drying out as they cook. Also, I use a little extra tomato paste and I skip the hot spicy stuff. Also, I substitute beef broth for the vegetable broth. Sometimes I toss in a little dry mustard. I also cut back on the salt; Alton loves too much salt. The first time I made this was the last time I ever ate backed beans from a can. This recipe produces a better tasting product and is way cheaper then the garbage from a can. Be warned that this recipe makes a huge amount of beans. If you're making it for yourself only, consider halving the recipe. item not reviewed by moderator and published
Today I had a BBQ at my house to celebrate lots of birthdays, mothers day and father's day all in one. These beans were perfect. I even went out a bought the cast iron dutch oven because I know I will use it for many other dishes. The beans were easy and soooooo much better than doctoring up a can of baked beans. I am do happy that Alton shares such good eats with us! Do not change a thing, they are wonderful and not too hot even with both jalapeno's and the 1/4 tsp cayenne pepper. I did remove the seeds from the peppers. You will not be disappointed. item not reviewed by moderator and published
I have cooked this dish several times. I substituted Tasso for the bacon and used Spicy V 8 vegetable juice for the broth. Much spicier but also much more flavorfull. item not reviewed by moderator and published
I tried these yesterday and had a lot of liquid left over, which I feel watered down the flavor. I made them in a stainless steel soup pot because I don't have a cast iron dutch oven. Can anyone recommend a size for the dutch oven (since I'm probably going to end up buying one!) item not reviewed by moderator and published
Other than my Dad's recipe this is the best I ever cooked.Also all the people I have served this to say,"this is fantastic what's in here". item not reviewed by moderator and published
Maybe I was a little too careful to remove the seeds from the jalepenos. Still very good, very easy. Based on other reviews, we used 1/2 bacon and felt it was enough item not reviewed by moderator and published
Next time I'll cook the bacon longer at the beginning stage of the recipe, though-- not a fan of looking at bacon fat in my finished dish. Really good beans, though. item not reviewed by moderator and published
Hey FN Family. Ok this bean recipe was so cute. But I did change a few things. I used turkey bacon instead. ( i opted to try a smokey flavor ) I also didnt want all that meat in my beans so I used 6 oz instead of a lb. (6oz is about a 1/2 pack of bacon) I only used 1ts of black pepper. with the jalepeonos I only used the inside of one to cut back on the fire. (for the little ones). It had the right amount of sweet vs spiciness to it. very cool Mr. Brown.. item not reviewed by moderator and published
I have made this a number of times for my husband who loves baked beans. I cringed at buying the cans, knowing that there had to be a better way, and there is! I tried a number of recipes before this one, and now this is the only one I make. Because we don't like too much heat, I omit the jalapenos, and omit the onions due to an onion hater in the house. (I know.. shame) I also do not use the bean soak water, and instead add 4c. broth. item not reviewed by moderator and published
I've made this recipe (or variations thereof) several times. The only problem I have with the orginal recipe is that Alton says to soak the beans overnight in just enough cold water to submerge them. Well, the beans are going to expand to about twice their size. So, if you use a medium sized container and only enough water to submerge them, the beans are going to suck all almost all the liquid and be dry by the time you see them again the next day. So, I add enough wather to cover the beans by about an inch. Depending on my mood I'll make these beans with, or without the jalapenos. Two unseeded jalapenos add quite a bit of heat to this dish. So, if you're going for sweet without spice, either take the seeds out, or replace the jalapenos with green bell peppers. It's definitely a great recipe that lends itself to adding, omitting, and being creative with your ingredients. item not reviewed by moderator and published
I have been cooking this since 2002. They are great for breakfast (since that is when they usually come out of the oven). The only change I have made to the recipe is to double the cayenne pepper and just just slice the jalapenos pepper thin on a V Slicer (leaving the seeds in). The only thing you need to watch is the quality of the bacon, it took me a few tries before I found a brand I liked. Every gathering I am always asked if I am bringing my beans, and everyone is pleasantly surprised by the heat. item not reviewed by moderator and published
We've made this recipe since we first saw the episode. We can't go to certain family functions without them, otherwise we might as well not go. The recipe is great! We get wow's everytime we take them to new functions. The only change we made was just to add the whole 6 oz can of tomato paste so not to waste the rest. My husband likes it that way. Most friends refer to them as 'Jay's Beans' since he is the one responsible for making them most of the time. They are well worth the short time investment. Most of the time is spent waiting for the beans to soak or to cook. The hardest part is being patient for them to be done and smelling the goodness all day long! I have put mine in the oven and cooked them all day while I was at work. You can turn the temperature down but I don't recommend below 225'F because they do have to 'boil' (at 212'F) for some of the liquid to evaporate-otherwise they turn out too soupy. Not good for Alton's beans! You can also use the start &amp; stop timers on your stove (if equipped). item not reviewed by moderator and published
First time I followed the recipe as suggested. I found the bacon overwhelming. I have made the following mods: Reduce bacon to 1/2 pound. Dropped the jalapenos to make toddler friendly. My daughter (2 years) loves these beans. Discoveries: This recipe works VERY well in a crockpot. The cooked beans freeze and thaw very well. Thanks AB. item not reviewed by moderator and published
Nothing else needs to be said, except mayber add a little more jalepeno or habenero to turn it up a notch if you like, although I would recommend a little extra molasses and/or brown sugar to balance out the heat. I have devoloped a cult following for these beans, and they sweat all the way... item not reviewed by moderator and published
Best. Beans. Ever. item not reviewed by moderator and published
i loved these and so did everyone in my family. but it is so long to wait, and i cant leave my oven on while im at work. so does anyone know if you can make these in a pressure cooker? item not reviewed by moderator and published
We have made these beans religiously in our home now for almost a year. We have come to the following conclusions : 1. When we bring them somewhere, they are scarfed up instantly. Seriously - bring 2 batches if there are more than 5 or 6 people. 2. Everyone is correct - they really are done after about 5 1/2 hours or so - they are plenty soft but we have never had a problem with less liquid. Maybe after you put it in the oven don't keep checking it? I don't know - I have made these no less than 15 times and I have never had that problem. 3. I use a little extra tomato paste (1 and a third times) and it makes them a little more flavorful without overwhelming them. (Maybe related to #2?) 4. DON'T leave out the jalapenos. My wife doesn't like the burn so I seed out 3 of the 4 pepper halves and leave only 1 half side in. You still get a little zing too! 5. For the record, they are excellent the next day and we often just make some rice and then heat up some beans. We have shared these beans with friends and even people who swear they don't like beans have enjoyed these. item not reviewed by moderator and published
I finally had a reason to get a Cast Iron Dutch Oven. This recipe really needs the iron pot to cook in all day. The recipe is a blast to make. The ingredients are inexpensive and most are sitting up in your cabinets. The only modification I'll make is too add some vegetable stock along the way to keep the base moist. Don't get me wrong the recipe came out terrific but it could have been a little more liquidy. This ones a keeper and I will make beans from this point on. No more canned beans for me. item not reviewed by moderator and published
These are so tasty. I did find that I had to add a little extra liquid. I checked at about 5 hours and they were getting pretty dry - I added about 1 1/2 cups of extra broth. End result was fantastic. These are going to be a winter favorite in my house for sure! item not reviewed by moderator and published
very good we have made them 3 times item not reviewed by moderator and published
These are great the next morning under a couple of over-easy eggs with your favorite hot sauce or salsa, rice, tortilla, anything else or nothing else. Heaven. I did cut down the amount of bacon fat a little bit. That actually helps. I have to add just a little more liquid the next time. These are wonderful beans and I get to break out the Dutch Oven! P.S. on the 5 qt oven - $27 at amazon and it qualifies for supersaver shipping. Can't beat that. item not reviewed by moderator and published
Easy to make and taste great. I follow the recipe exactly and the beans are perfect. Just enough heat to taste good without being too hot. A favorite at our parties. item not reviewed by moderator and published
The recipe was easy to follow and came out great. item not reviewed by moderator and published
Just fyi...I've also made this recipe using a package of chopped up hot dogs (aka pork and beans)instead of the bacon, and it was delicious as well! item not reviewed by moderator and published
I have NO doubt I will be a BIG hit with these beans at get-togethers from now on. My husband and I just loved them. They are so easy to make, and make you feel smart when you taste how fabulous they are. This is the first recipe I have personally made of Alton's, and it won't be the last! item not reviewed by moderator and published
I made these for New Year's day....this recipe is a keeper.....I just wanted to eat the beans and nothing else. Very Good indeed.... item not reviewed by moderator and published
Alton, you and Ina are fast becoming my favorite Professors of Foodology! These Beans are great! And I'm not a big fan of Beans. It's been five hours and no Tummy Music so far (lol). The consensus is correct though; Beans are done in 6 hours! And quite tender at that point. Another point of Contention...when soaking the beans overnight, if you only put enough water in the container to cover the beans, you won't have any fluid left by morning. My water level was about an inch over the beans, and I had to add a full cup of water, early in the morning. If they are not fully hydrated before cooking, then they will suck up the broth and end up dry. And yes, they are a bit on the Hot side when made per the recipe (and I love'em), but my wife is a wimp (she orders "mild sauce" at the local Mexican cafe). So, if you don't like it on the Hot Side, just use one Jalape?o and a pinch of cayenne. But if you want a mouth full of flavor...stick the Master's Recipe! Love ya man. item not reviewed by moderator and published
this is very easy to do item not reviewed by moderator and published
I have made these beans dozens of times. I have varies the peppers (1, 2, 3, jalape?os, chipotle, whatever I have around) and the type of sweetener (honey, sugar, molasses, and agave nectar). All attempts have been fabulous. This stuff is awesome. I have a special love for baked beans over toast (it's a UK thing) and it's fantastic for this too. The only thing I would mention is that if your beans come out gross and dry, do not give up. Add more water in the dutch oven next time. I don't know why mine requires more then everyone else's apparently does, but it does. All the same, FABULOUS! item not reviewed by moderator and published
With a pound of bacon to a pound of dry beans, how can you not love these? It's sweet, meaty, and rich with flavor. The jalepeno adds a nice dimension and depth of flavor. Don't leave it out, it does NOT make the dish hot! Just don't use the seeds or pith (white membrane inside the pepper). I make these every 4th of July. I think only 2/3 of the pot actually makes it to the table! item not reviewed by moderator and published
My husband said I need to look no further for another baked bean recipe. This is the one and only! It does have a bit of a kick to with, with the jalapenos and cayenne pepper, but not overwelming. If you don't like spicy foods, I'm sure you could just omit that part. I think the only thing I will do differently next time is drain some of the bacon fat before adding the rest of the ingredients. When done baking there was a little extra bacon fat on top, which I just spooned off before serving. Mine were done perfectly after 6 hours baking time. Also, I haven't tasted the leftovers yet today, but I'm betting the spicy flavors mellow out a bit after sitting in the fridge a day. item not reviewed by moderator and published
Relax. You don't have to follow it exactly. That's part of the fun of cooking. I did make it exactly according to the recipe and it was amazing. Then I put my own spin on it and it was even better. Let's put it this way: people who don't like baked beans end up asking for seconds. Do yourself a favor and try it.  item not reviewed by moderator and published
You must thoroughly clean and season all cast iron cookware before using it. This means wash it well with strong soap and hit water until all the manufacturing oils and waxes are removed. Dry carefully and rub down with lard. Put the iron ware in a 400 degree oven on the upper rack do that the interior can drop into the oven, and place a large rimmed pan under it on a lower shelf to catch the drippings. Bake the pan and it's lid for several hours, until the pan and lard stop smoking and a black coating develops. Let cool in the oven. Rub it down with a rough towel and coat again with lard. Bake again, cool again. Rub down again. You are building a layer of "varnish" over the raw iron. You can now use your iron ware, but DO NOT clean with harsh soaps. You will remove the varnish layer. Let it build up over time on the interior. When you cook with grease or oil clean it by wiping out. Let the oils build into a tough black coating and you will have the best cooking device EVER. item not reviewed by moderator and published
<span>Pr-seasoned case iron is a making gimmick, season any new case iron. Google it and you'll find plenty of ways to season. If that's not your thing use an enamel coated dutch oven. Lodge makes some very nice one for not a lot of money. You could also use a stainless steal stock pot, it'll not give the same presentation but it'll work just a well. Even a baking dish would work well, just keep in mind you will not be able saute the bacon and onions on the cook top, just toss them in raw and baked. The beans will still taste great.</span> item not reviewed by moderator and published
I have doubled the recipe.  I found it better to cook it in a slow cooker.  If you cook it in the oven, I would add more liquid.  It also came out pretty spicy.  Fantastic recipe.   item not reviewed by moderator and published
also I only used 1 jalepeno pepper and it was plenty spicey enough item not reviewed by moderator and published

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