
Honey Baked Beans and Bacon-wrapped Franks, Eat Up!
Photograph by A. Schloss
Baked beans come from an age when cooking food all day (or for several days) over a low fire was commonplace. There was no sautéed boneless chicken breast or food processor pesto to speed up meal prep, and because the cooks who baked those beans were planting crops while dinner simmered, an untended pot of baking beans was the very essence of convenience cuisine.

Steamy Beans
Photograph by A. Schloss
When cooking slow was the norm there was not a great deal of distinction made between simmering beans and baking them. Whether you hung your Dutch oven over the fire (the equivalent of simmering) or buried it in embers (similar to baking) made little matter. Today those two methods are done in separate parts of the kitchen, one on a stove top and the other in an oven, so the techniques come off as radically different, even though the results are nearly identical.
This recipe for Honey Baked Beans is a riff on the Bourbon-Bacon Beans on page 100 of Cooking Slow. Those beans are slowly simmered on a back burner. In this recipe I have given directions for both simmering and baking. Choose the one that fits your schedule and equipment best.
I have also shifted the flavor profile away from the classic brown sugar-tomato lip-smack in favor of something lighter and more subtle. The pungency of molasses has given way to floral honey, and the ubiquitous baked bean ketchup-mustard-vinegar sauce has been lightened up, relying on an infusion of herbs and chicken broth for a whiff of laid back savory satisfaction.
![]() |
Honey Baked Beans and Bacon-wrapped Franks, Eat Up! Photograph by A. Schloss |
Baked beans come from an age when cooking food all day (or for several days) over a low fire was commonplace. There was no sautéed boneless chicken breast or food processor pesto to speed up meal prep, and because the cooks who baked those beans were planting crops while dinner simmered, an untended pot of baking beans was the very essence of convenience cuisine.
![]() |
Steamy Beans Photograph by A. Schloss |
I have also shifted the flavor profile away from the classic brown sugar-tomato lip-smack in favor of something lighter and more subtle. The pungency of molasses has given way to floral honey, and the ubiquitous baked bean ketchup-mustard-vinegar sauce has been lightened up, relying on an infusion of herbs and chicken broth for a whiff of laid back savory satisfaction.
Honey Baked Beans
![]() |
Simmered Honey Baked Beans Photograph by A. Schloss |
Makes
12 servings
1 lb/455 g dried white
beans such as Great Northern
3 slices thick-sliced bacon, finely
diced
1 large yellow onion, finely
diced
1 roasted bell pepper, stemmed, seeded and diced
2 tablespoons Chef Salt Tuscan Herb or other Italian seasoning
2 tablespoons Chef Salt Tuscan Herb or other Italian seasoning
4 garlic cloves, finely chopped
2 bay leaves
2 bay leaves
One 14 1/2-oz/415-g can diced
tomatoes, with juice
1/3 cup/75 ml honey
1 cup / 240 ml white wine
2 cups/480 ml good-quality low-sodium chicken broth
2 cups/480 ml good-quality low-sodium chicken broth
3/4 cup/180 ml apple juice or cider
2 tbsp Worcestershire sauce
![]() |
Fully hydrated beans Photograph A. Schloss |
Put the Dutch oven back
over medium-low heat. Add the bacon and cook until the fat renders out, about
15 minutes. Don’t rush it; the bacon should be cooked but not crisp.
![]() |
Everything in the pot, ready to cook Photograph by A. Schloss |
Add the tomatoes with
their juices, the molasses, sugar, chicken broth, bourbon, mustard, and soy
sauce, stir to mix well, and bring to a simmer. Add the pre-cooked beans, cover,
and reduce heat to low; simmer until tender and flavorful, about 4 hours. Or bake in a 250°F/120°C oven for 8 to 10 hours. Serve
immediately, or let cool, refrigerate overnight, and reheat gently to serve the
next day, after the flavors have deepened even more.
Timing
Prep Time: 5 minutes
Cooking Time: about 5 hours (mostly unattended)
What would I be able to say in regards to these prepared beans. I've had them a couple times and I simply feel they are horrendous all around. They are far too sweet and the essence of nectar simply doesn't blend with beans. On the off chance that you have a sweet tooth you presumably shouldn't investigate heated beans. Beans ought to be more on the exquisite side of the flavor range. This simply doesn't work for me in any case. I truly don't comprehend why individuals like them.
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