Flippin Baked Beans

Flippin Baked Beans Recipe

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Dian Norman-McCracken


The most important thing to remember about this recipe is:

DO NOT LET THE BEANS DRY OUT during the cooking process!!!

These beans are named after my Great-grandma Flippin. I got this recipe from my Grandma Ces, who told me the story of how her mother used to sell pints of these beans door-to-door during the Great Depression.

I have made them many times for picnics and summertime get-togethers and everyone who tries them just loves them. They are unlike anything you've ever tasted! (Just in case you have any left-overs, they freeze well)


Although time-consuming, they are well worth all the effort it takes to make them! They are utterly fabulous! ENJOY!


★★★★★ 1 vote

1 Hr
9 Hr


  • 4 c
    small dry white beans (the smallest white beans you can find - i use safeway brand small white beans)
  • 1 Tbsp
    (heaping tablespoon) salt
  • 1 Tbsp
    (heaping tablespoon) baking soda
  • 1 Tbsp
    (another heaping tablespoon) salt
  • 2 c
    white sugar
  • 1 lb
    sliced bacon - uncooked & cut into 3-4 inch pieces - save about 8 pieces for top of beans

How to Make Flippin Baked Beans


  1. Sort through beans and pick out any unhealthy beans or debris. Rinse well. In 7-8 Qt. stock pot, place beans, 1 heaping TBSP baking soda and 1 heaping TBSP salt, with water to cover beans by 6-8 inches. Bring to rolling boil and boil for 10 min. (uncovered), then drain off liquid.
  2. Refill pot with the beans, another 1 TBSP (heaping) Salt and fresh water to cover beans by 6-8 inches. Bring to rolling boil and boil approx. 5-10 min. (TEST after 5 min. for readiness by scooping out a few beans onto a stainless steel spoon and blowing on them. When the bean skins burst they're ready for the next step.) Take pot off heat and RESERVE BEAN LIQUID!
  3. ASSEMBLY: In large bean pot, using a slotted spoon, scoop out enough beans to cover the bottom of the bean pot by approx. 2-3". Sprinkle about 1/3 - 1/2 cup sugar over the beans, then place 3" strips of raw bacon over the sugar layer (covering beans completely with bacon). Keep layering the beans, sugar and bacon (as above), until you use up the sugar (there should be AT LEAST 3 layers). At this point, the bean pot should be filled up to within 3" of the top. End the process by laying remaining bacon pieces over the top, completely covering the beans.
  4. Add the bean-cooking liquid to the bean pot to 'almost' cover the top layer of bacon.

    If you run out of the bean liquid, just use water
  5. Slow Oven - Bake at 300 degrees - checking the bean liquid level every hour and adding more liquid to just cover the top layer of bacon. Try and keep the liquid level consistently high. You will have to check the liquid more often towards the last few hours of cooking. (NOTE: The beans will be ruined if the liquid is allowed to dry up.)

    As the beans cook, they will change color from their original white to a carmalized brown color.
  6. They are delicious hot or at room temperature. My Grandma used to scoop them onto a slice of home-made bread and eat them like an open-faced sandwich!

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