Berry Beer Baked Beans Recipe

A simple yet over-the-top flavorful baked bean recipe dedicated to my dad. Beans are immersed in a decadent swamp of berry beer, dried berries, molasses, broth, and a few other flavorful accents.

Berry Beer Baked Beans

Dad, this recipe is for you. You know how you always used to have something going in the kitchen when Heather and I were growing up? Weekends, weeknights - it didn't matter. Usually the oven was in play, but other times you'd break out the crock-pot or even the pressure cooker. It was always something that would make the whole house smell delicious. This is the same sort of thing. It's a big, rich, hearty pot of beans that you could let bubble away for a couple hours while you go about your business. The beans are immersed in a decadent swamp of berry beer, dried berries, molasses, broth, and a few other flavorful accents. They get nice and plump, and the broth cooks waaay down and thickens. I think you'll like them.

Baked Bean Recipe

AND in the end, I promise you one epically stained, heavy pot - all yours to soak and scrub. Because as we all know, there's no pot you won't tackle, and no place you'd rather wind down from a good meal. xo -h

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Berry Beer Baked Beans Recipe

I don't see why you couldn't do this recipe entirely on the stove top if you prefer. I use Lindeman's Frambois Lambic (Belgium-style raspberry beer) here, but experiment with whatever berry beer you like. Also, feel free to play around with the dried fruit component. You might try berry beer with dried berries, or cherry beer with dried cherries. Or a mix - I used a blend of dried cherries, dried raspberries, dried strawberries, and dried blueberries. There is always some confusion when it comes to molasses - I use Wholesome Sweeteners organic molasses. I also imagine ground chipotle powder would make a nice, smoked alternative to the smoked paprika called for here - whatever you have on hand.

2 cups dried cranberry, borlotti,or pinto beans, soaked over night

a splash of extra virgin olive oil
1 medium red onion, chopped
1/4 cup molasses
1 tablespoon Dijon-style mustard
1 teaspoon crushed red pepper flakes
3 cups berry beer
1/2 cup dried berries and/or cherries, loosely chopped
2 cups light vegetable broth

1/2 teaspoon smoked paprika (or more to taste)
fine-grain sea salt

Preheat oven to 350F degrees, and place rack in lower third.

In a large oven-proof casserole (I use my large Le Creuset Dutch oven), heat the olive oil and saute the red onion for a minute or so. Stir in the molasses, mustard, red pepper flakes, beans, beer, dried berries, and broth. Bring to a simmer, cover, and place in oven for roughly 1 1/2 - 2 hours, or until beans are tender. Every batch of beans is different, and they'll decide for themselves when they're done. After an hour or so, (carefully) check every 25 minutes to see how the beans are doing. When the beans are tender remove the pot from the oven. In the off chance they need more liquid during the baking process, add more broth (or water) 1/2 cup at a time. More likely, if the beans finish cooking before the cooking broth really thickens up, pull the pot back up onto the stove top, uncover, and bring the pot to a boil until the liquid has more body - usually 5 - 10 minutes.

Now it's time to season the pot. Stir in the smoked paprika and a few big, generous pinches of salt. Wait a minute and then taste, you definitely need enough salt and to make the flavors pop and to counter-balance the sweetness of the molasses and fruit - the smoked paprika helps balance in this regard as well.

A big pot - serves 8 - 10.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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It's just getting cool enough in Miami to pull off a bubbling pot on the stove for a few hours--can't wait to make this over the weekend! I love the idea of an apricot/honey combo too, might need to make more than one batch of these...which means I'll need to stock up on a LOT of delicious beer.


Sounds delicious! This will be going in my ever growing TBM (to be made) pile.


In Belgium they cook a lot with beer, and it indeed smells delicious, but usually there´s meat involved... Recently, I was thinking how I could use the idea of beer in a stew for a vegetarian wintery dish but didn´t really figure it out yet... so thanks for the great idea!!! Sounds absolutely lovely...


Just a note, Lindeman's is AMAZING! I love all their lambics, though the peach is my personal favorite. I love to celebrate with it after a grueling week/month/trip.


I'm very excited about this recipe. I've just fallen completely in love with the taste of Lindeman's Frambois Lambic, after reading a completely random article about it. It;s not overpowering at all; I'd imagine it a lovely complement to the beans.


I love cranberry beans, and just about anything cooked with beer! It's a fantastic flavoring agent/marinade/acid/tenderizer!


Now that is my kind of hearty dish! You do remember that any bean dish is my dish. I also remember why I learned to clean the pots. I had no volunteers from my two daughters. Dad


this is sweet! and, looks delicious!


I wonder if this recipe would work in my slow cooker? Sounds delicious!


Hey there! I recieved the love for cooking from my father. I totally understand and share that "always something that would make the whole house smell delicious" thing. So i decided to celebrate him with this recipy. I just have one question: here in Venezuela we don´t have berry beer. What can i use instead? Thanks a lot!

Cynthia from Venezuela

Try this recipe with a baked bread bowl.It is very GOOD.


Umm... I like the idea of big bean pots, but the idea of sweet beans sounds crazy to me... I'm mexican :-)


While it's less of a berryful (?) flavor than the framboise lambic that I've had, I am in love with Sea Dog blueberry wheat ale when I can get it. Poor New Englander...moved to the warmer climes of Tennessee, but had to give up my beer from Maine!

All for Veggies

Hey there! I learn the love for cooking because of my father too. I completly understand that "always something that would make the whole house smell delicious" thing. So i decided to celebrate him with this recipy. I just have one question: here in Venezuela we don´t have berry beer. What can i use instead? Thanks a lot!

Cynthia from Venezuela

For those of you not familiar with the lambic she mentions, it's very heavily fruit flavored and pretty sweet. Not really comparable with slightly fruity beers (I recall some kind of apricot beer, perhaps by Pyramid, which is more apricot-scented than flavored), it's more like thick fruit juice (similar to the concentration of Pom pomegranate juice), with a bit of beer for fizz and distraction. I would estimate that substituting half beer/half potent juice would do admirably.


this sounds amazing. i am a bartender, and serve lindeman's frambois so much that i unfortunately lost my love for it. for those of you that are looking for a way to cut some sweetness (or just the lambic) i am going to try this recipe with rogue brewing's chipotle ale. it has a nice smoky flavor that i think will do just fine.

zoe maya

What an awfully sweet post!


My husband will LOVE these beans. I'm going to make them for his lunches next week.


I love baked beans, but I am the only one in the house that will eat them. Do you think this is something you could freeze in smaller portions??


Yummy! Sounds like a perfect dinner for Saturday. Thank you for sharing :)


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