Bourbon Baked Beans


Bourbon Baked Beans
You won't miss the Tomatoes in this Baked Bean recipe
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  1. 1 Pound Navy Beans
  2. 3 Slices Smoked Bacon, chopped
  3. 1 Cup Onion, chopped
  4. 5 Cups Water (Divided)
  5. 1/2 Cup Maple Syrup (Divided)
  6. 1/3 Cup Bourbon (Divided)
  7. 1/4 Cup Dijon Mustard
  8. 1 1/2 Teaspoons Worcestershire Sauce
  9. 1/4 Teaspoon Fresh Ground Black Pepper
  10. 1 Tablespoon Cider Vinegar
  11. 1 Teaspoon Salt
  1. Sort and wash the beans; place in a large Dutch Oven. Cover with water to two inches above the beans; cover the pot and let stand 8 hours or overnight.
  2. Drain beans and wipe Dutch Oven dry. Preheat oven to 350 Deg. F. Heat Dutch Oven over medium-high heat, add bacon and cook for 4 minutes or until crisp. Remove bacon from pan, reserving 1 1/2 Tablespoons drippings in the pan. Add onion to the drippings in pan; cook for 5 minutes or until onion begins to brown, stirring frequently.
  3. Add beans, bacon, 4 Cups water, 1/4 cup Maple Syrup, 1/4 cup Bourbon, the Mustard, Worcestershire and Pepper. Bring to a boil; cover and bake at 350 Deg. F. for 2 hours. Stir in remaining cup of water, remaining Maple Syrup and Bourbon.
  4. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in Vinegar and salt.
  1. The Bourbon makes for great flavor, the Maple Syrup adds flavor and creates the thick, creamy texture.
Adapted from from Cooking Light, June 2010
Adapted from from Cooking Light, June 2010