Baked Greasy Beans

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Baked Greasy Beans

Picnic Favorite Baked beans always have a seat at the Southern summer table. Hayes’ recipe for baked greasy beans adds additional flair by using Benton’s bacon, sorghum molasses, and Lusty Monk mustard.


6 qts. water
1 cup salt
1 qt. greasy beans, shelled
6 oz. onion, diced
1/2 lb. bacon (Benton’s recommended)
1/4 cup brown sugar
1/4 cup sorghum molasses
1/4 bourbon (Old Grandad recommended)
1/3 cup apple cider vinegar
1 Tbsp. Worcestershire
2 cups pork or chicken stock
1 cup ketchup
1 Tbsp. whole grain mustard (Lusty Monk recommended)
Salt & pepper, to taste


Preheat oven to 350°F. Bring a large pot of salted water to boil. Add beans and blanch until tender but not mushy, about 45 minutes. Strain and set aside. In a medium sauce pot over medium-high heat, add onions and bacon. Cook for 15 minutes, stirring occasionally until bacon fat is rendered and onions are caramelized. Strain off bacon fat. Add brown sugar and molasses, allow sugar to dissolve, and then deglaze with bourbon. Add remaining ingredients and bring to a boil. Add blanched beans to sauce. Transfer to a baking dish and bake at 350°F for 35-40 minutes. Serve immediately.