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Sweet and Smokey Baked Beans

Hilary Baumann TeaChef Level 1

Lapsang souchong reminds me of a campfire with its smoky scent. The flavor is a perfect addition to an American BBQ favorite, baked beans.

10 m 2


  • 2/3 c. strongly brewed lapsang souchong tea
  • 2 cans (15 oz. each) great northern or navy beans, drained and rinsed
  • 2/3 c. ketchup
  • 1/4 c. molasses
  • 4 tbsp. honey
  • cooked bacon (optional)
  • chives/onions (optional)


Rinse and drain canned beans and place in a pot without any water.

Mix together the tea, ketchup, molasses, and honey in a small bowl.

Add sauce to the beans, stir, and heat to a boil.

Turn down heat and continue to boil for about 5 min.

Add bacon, chives, or onions to taste (optional) and serve.

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