Sweet and Sassy Beans for Canning

You can make this recipe hotter by using fresh chili peppers. Experiment with various types of beans; each creates a different texture in this recipe.

Makes: 8Hands-on: 45 minutesTotal: 8 hours 20 minutesDifficulty: Medium

Makes: 8


  • 3 cups dry white beans, rinsed and soaked overnight
  • 3 cups dry small red beans, rinsed and soaked overnight
  • 1 1⁄2 tsp. salt
  • 1 cup finely diced onion
  • 1 1⁄2 cups packed dark brown sugar
  • 1 cup molasses
  • 1⁄4 pure maple syrup
  • 2 Tbsp. garlic
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. ginger powder
  • 1 Tbsp. spicy brown mustard
  • 1 Tbsp. red pepper flakes
  • 1 Tbsp. hot sauce
  • 1⁄3 lb. thick bacon, cut in 1-inch pieces


  • Place beans in a large stock pot with 3 quarts water and salt over medium heat. Bring to a full boil, then reduce heat and simmer 1 hour. Drain beans and set aside, reserving 2 cups of cooking liquid.
  • Place remaining ingredients in the pot. Cook slowly until ingredients are well combined, about 7 to 10 minutes. Stir in the beans and reserved cooking liquid.
  • Place in a baking dish; cook at 250°F for 6 hours, stirring periodically.
  • Ladle into hot quart-sized jars with 1 inch headspace. Remove all air bubbles. Put on tops; process in pressure cooker at 10 pounds of pressure 1 hour and 35 minutes.