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This is a great alternative to 'traditional' baked beans, in that it has a heavy load of vegetables and no meat. Of course, you can use real bacon, if you're not vegetarian. Mashing up some of the beans and returning them to the mix will help keep the beans from being too watery when finished. Serve with sour cream, if you like.


Recipe Summary test

30 mins
3 hrs 25 mins
20 mins
4 hrs 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat. Add onion, carrots, bell pepper, and garlic. Sprinkle lightly with salt and saute until onion is soft and translucent, about 5 minutes. Add tomatoes, barbeque sauce, molasses, bacon bits, rum, dill, and mustard and stir to combine. Reduce heat and simmer sauce 20 to 30 minutes.

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Pour 1/4 cup beans into a bowl and mash. Pour remaining beans into a casserole dish. Mix mashed beans into the saucepan with the sauce and pour mixture over beans in the casserole dish. Cover with a lid or aluminum foil.

  • Bake in the preheated oven for 2 1/2 hours. Uncover and bake 30 minutes more. Let cool for 20 minutes before serving.

Cook's Note:

You can use dry beans you cook yourself, if you wish. I like using canned beans, because it saves a lot of time and makes things easier. You won't be able to tell the difference in this dish.

Nutrition Facts

428 calories; protein 15.6g; carbohydrates 71g; fat 7.1g; cholesterol 10.2mg; sodium 747.5mg. Full Nutrition