Baked (barbecued) beans from Jubilee: Recipes from Two Centuries of African-American Cooking (page 165) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Can substitute tomato sauce for tomato ketchup.

  • meginyeg on February 22, 2022

    These were tasty. I didn't put the bacon strips on top. And cooked it awhile longer. I found it a tiny bit too sweet but everyone else loved them.

  • DFarnham on August 16, 2021

    Great recipe! Super easy. I did feel like the bacon on top was odd. When we took off foil at 45 minutes, it was raw so had to hit under the broiler which made beans scorch a bit. Next time, I might just pull it off instead. Definite keeper.

  • hirsheys on July 15, 2020

    Delicious. I use canned cannelinis (what I had) so I needed to cook them a bit longer. Honestly, I think baked beans could/should be cooked forever to get super creamy/soft - an hour just isn't enough. Next time I will definitely find Navy beans to see if I can get the texture right, since cannelinis are firmer. Regardless, these came out delicious and tasting just how I think baked beans should taste (they are very sweet, so be forewarned!). An absolute keeper of a recipe. I made the whole recipe in one pot (a small dutch oven) and would do it that way again to not have to wash extra dishes.ETA: these are even better once you cut back on the sugar dramatically. I now make it with 1/4 the amount. My mother says they are the best she’s ever had. (I do not use the smoke)

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