Guinness Baked Beans Recipe

The best baked beans you'll ever eat

Guinness Baked Beans Recipe

Declared the best beans he's ever eaten by my teenager, I love to get these going in a crockpot on a cold, rainy Saturday and serve with hot crusty bread for dinner. Feel free to swap the kinds of beans around to a combination you like, we usually use whatever is in the cupboard. They would probably be amazing with some spicy chorizo sausage thrown in, too!


5 slices bacon, chopped
2 onions, finely chopped
3 cloves garlic, finely chopped
1 cup of ketchup
1/2 cup chili sauce (or ketchup if you don't have any)
1 1/4 cups Guinness (about 1 bottle)
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup grainy mustard
2 cans (19 oz) kidney beans, drained and rinsed
1 can (19 oz) black beans
1 can (19 oz) white beans
2 tbsp tomato paste

  Saute the bacon over medium heat until cooked through.  Remove, drain on paper towel, and crumble. Drain off all the fat but about a tablespoon, then saute the onions in it over medium heat until soft and translucent. Add the garlic and saute a little more until fragrant.  Transfer the bacon and onion to a large slow cooker.

  Add all the other ingredients to the slow cooker except the tomato paste, give it a good stir, and set on low for six hours.

  If you feel the beans are a little runny, stir in some tomato paste to thicken them up a bit.  They will thicken as they cool, so you won't need too much.  You can also add a little hot sauce, and salt and pepper to taste.

Serves 8

Adapted from Spilling the Beans

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom