Sweet and Tangy Red Beans

Garrison Wayne


I made up this recipe this last 4th of July to go with Tri Tip and Onions. They were a hit, as people were getting seconds. This recipe takes time but requires very little attention. Beans are always a treat when having a crowd for dinner. These versatile beans would go very well with Grilled Sausages, BBQ Ribs, Steaks, any Pork Meat, or even Simple Roasted Chicken. This recipe yields enough for about 10 - 12 servings. Remember beans freeze well, if you think this makes too much for you. If you are going to take the time to make them, make a lot, I always say.


☆☆☆☆☆ 0 votes

10 - 12
25 Min
6 Hr


  • 7 c
    cooked red beans or kidney beans (drained, juice reserved)
  • 1 medium
    onion, chopped
  • 2 large
    bay leaves
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
    black pepper
  • 1 tsp
    kosher salt
  • 1 tsp
    garlic powder
  • 1/3 c
    dark brown sugar
  • 3/4 c
  • 1 Tbsp
    yellow mustard
  • 3 Tbsp
    bacon fat (melted) or other oil if vegetarian
  • 1/2 c
    dark rum
  • 1 c
    reserved bean juice

How to Make Sweet and Tangy Red Beans


  1. Place all ingredients in a large bowl and mix with a rubber spatula until well blended.
  2. Transfer to a crock with a heavy lid.
  3. Bake in a 250 degree oven for 6 hours. Stir occasionally after 4 hours. Uncover the last hour.
  4. Alternately, cook in a slow cooker for 6 -8 hours on lo heat. Turn up heat and remove lid the last hour.

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