Marionberry-Bacon Baked Beans

These sticky-sweet and savory Marionberry-Bacon Baked beans are a cinch to make in a pressure cooker, but they’re equally easy in an oven (or a low grill on dying coals). Whether you prefer them on toast (like Brits), with brown bread (like Bostonians) or with barbecue (like Southerners), Oregon marionberries provide the perfect balance of sweet and tart that any good baked beans recipe needs. 

Recipe by Heather Arndt Anderson from the Voodoo and Sauce Blog

oregon berries heather arndt anderson marionberry bacon baked beans


2 C small dry white beans (such as navy or Great Northern)
4 C water
2 cloves garlic, peeled
¼ of a small onion, coarsely chopped
1 T kosher salt

3 C frozen marionberries
1 C brewed coffee, black
1 C brown sugar
¼ C apple cider vinegar
1 T Worcestershire sauce
¼ t ground black pepper
2 t smoked paprika
1 t onion powder
1 t salt
2 strips bacon, coarsely chopped
¼ C chopped onion


For Pressure-Cooked Beans

Step 1
Rinse the dry beans, then add them with the water, garlic, ¼ onion, and salt to the pressure cooker and cook on high pressure for 30 minutes.
Step 2
Allow natural pressure release, then drain off any excess liquid.

For Stove-Top Cooked Beans

Step 1
Soak the dry beans in fresh water overnight, then drain and rinse.
Step 2
Add the soaked beans with water, garlic, onion, and salt and bring to a boil in a heavy-bottomed pot, then cover with a lid, reduce heat to low, and simmer for two hours, until the beans are tender. Drain off any excess liquid.

For the Marionberry-Bacon Baked Beans

Step 1
While the beans are cooking, make the marionberry sauce by simmering the marionberries over medium-low heat with the coffee, brown sugar, vinegar, and spices.
Step 2
Simmer for about 45 minutes, until reduced by about ⅓ (should be about 2 cups of sauce).
Step 3
Cook the chopped bacon and ¼ cup chopped onion, then use a slotted spoon to remove the bacon and onions from the pan.
Step 4
Add the cooked bacon and onion to the marionberry sauce and stir to combine.
Step 5
Preheat oven to 300°F.
Step 6
Gently fold the cooked beans into the marionberry-bacon sauce and spoon into a cast iron skillet.
Step 7
Bake, uncovered, for 90 minutes, or until the sauce is thick and bubbly.