Teeccino Smokey White Beans

I usually avoid those baked beans drenched in barbeque sauce that are so common at American picnics, but when I tasted Lys’s Smokey White Beans, I was hooked! Lys’s European upbringing gives these baked beans a sophisticated flavor accented by Mediterranean herbs and infu
Course Entrees & Sides
Prep Time 10 minutes
Cook Time 1 hour


  • 2 large cans (15 oof Progresso white cannellinni beans
  • 1/4 cup strong Java or French Roast Teeccino: Infuse 4 tablespoons of Teeccino in 1/3 cup boiling water. Strain with a fine mesh strainer or paper filter.
  • 1/4 cup apple cider vinegar we love Braggs!
  • 1/4 cup of brandy
  • 1-1/2 tablespoons butter
  • 1 tablespoon of molasses
  • 1/2 teaspoon liquid smoke Look for liquid smoke flavor next to the barbeque sauces at your grocery store
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons powdered dry mustard
  • 2 cloves garlic minced
  • 2 teaspoons fresh chopped thyme or 1 tsp dried thyme
  • 2 teaspoons fresh chopped rosemary or 1 tsp dried rosemary
  • 1 bay leaf
  • 1/2 sweet onion sliced thinly


  • Preheat Oven to 325°F
  • Mix all the ingredients except the beans in a small saucepan and heat slowly until it reaches the boiling point.
  • Turn off the heat.
  • Rinse and drain the beans.
  • Toss with the beans in a bowl with the warm sauce.
  • Place the mixture in a baking dish and top with onion slices.
  • Dot with a little olive oil.
  • Bake for 1 hour at 325°F.

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