Best Bourbon Baked Beans Recipes

BOURBON AND DP BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.
• Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.
• Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.
• Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.
• Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 3 hours.

BOURBON BAKED BEANS

Steps:

• Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot.

PEACH, BOURBON AND BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.
• Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.

BOURBON BAKED BEANS

Steps:

• 1. Combine beans and remaining ingredients in a slow cooker. Cover and cook on high 2 hours.
• 2. Uncover and cook to desired consistency.
• 3. Serve with a slotted spoon.
• 4. NOTE: To make strong coffee, dissolve 1 teaspoon instant coffee granules in 1/2 cup hot water.

BOURBON BARBECUE BAKED BEANS

Steps:

• 1) If you plan to use dried beans, follow their instructions for soaking them. If you plan to use canned beans, move on to the next step. 2) Make sure you are using a 2 quart or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches. And what the heck, go ahead and cook an extra slice or two and eat it when nobody is watching. 3) Pour off the bacon fat into a coffee cup leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat. When the fat in the cup begins to cool, but before it hardens, move it to a plastic tub and store it in the fridge. You can use this later for cooking onions or veggies. 4) Add the onions and peppers and cook them until they wilt. 5) Add everything else. There are three good ways to cook these beans: * On your grill/smoker. If you have a smoker, put them below the meat for about 3 hours at 225F. They will collect flavorful, smoky drippings from the meat laden with seasoning from the rub. Just be sure they don't burn. * In your oven. Put the pot in your oven uncovered for 2 hours at 250F. Stir every 30 minutes to make sure they don't burn. * On the stovetop. Bring to a gentle boil over medium heat and then turn it back to simmer for 30 minutes without a lid. Stir and scrape the bottom with a wooden spoon every 10 minutes to prevent burning and sticking. Try to keep the bay leaf submerged. 6) Remove the bay leaf. Taste and adjust the flavors as you see fit. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter, or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.

BOURBON BAKED BEANS

Steps:

• Soak beans in enough water to cover by double their volume overnight. In the morning, discard the water and rinse beans. In an eight-quart pot, cook bacon over medium heat. Once the bacon has started to brown slightly, add the onions and sweat until translucent. Add tomato paste, stir and cook for one minute. Add the remaining ingredients and beans (except for the salt, which will keep the beans from softening if added early) and cook over low heat for 4-6 hours, or until beans are soft. Once beans have softened, season to taste with salt and cook another hour. You may have to add water to maintain the consistency. If beans are still too wet after the allotted cooking time, then raise heat to medium and simmer until desired consistency has been reached.

SWEET BOURBON BAKED BEANS

Steps:

• Preheat oven to 350º.
• Cook bacon until crisp, drain and set aside, saving bacon drippings.
• Saute onions in bacon drippings.
• In a bowl, mix the beans together with the onions, mustard, molasses, sugar, bourbon, chili sauce and cinnamon. Add the bacon bits and fold in gently.
• Pour into a 2 quart bean pot or casserole.
• Bake covered for 40 minutes. Let stand 15 minutes before serving.

BOURBON BAKED BEANS

Steps:

• Drain pineapple, reserving 1/2 cup of syrup.
• In large casserol, combine beans, pineapple syrup, brown sugar, bourbon, onion, instant coffee and mustard.
• Let stand at room temperature for one hour.
• Arrange bacon on top of beans and pineapple on top of bacon.
• Bake uncovered in 375 degree oven for 1.5 hours.

BOURBON BAKED BEANS

Steps:

• To make the coffee, dissolve 1 tsp of instant coffee in 1/2 cup of hot water.
• Combine all ingredients in pot and cook over low heat for 2 hours, or put in covered baking dish and bake at 350°F for 2 hours, or put in crock pot on high for 3-4 hours.

BOURBON CHIPOTLE BAKED BEANS

Steps:

• Preheat oven to 275. Whisk together ketchup, brown sugar, syrup, honey, molasses, Worcestershire sauce, chipotle, and paprika. Add beans, corn, bacon, onion, and bourbon and transfer to a baking dish. Cover. Place in oven and bake for 2 1/2 to 3 hours. With 1/2 hour left, remove the cover to allow the top to thicken and caramelize.

BOURBON MAPLE SLOW COOKER BAKED BEANS (VEGAN, GLUTEN-FREE)

Steps:

• Rinse and sort dry beans in a colander over the sink.
• Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time....
• ...Use the 1 hour rapid soak method. Bring beans and 8 cups water to a boil. Allow beans to boil rapidly for 3 minutes, uncovered. Shut the heat off, cover the pot, and let stand for 1 hour.
• In either the overnight soak method or the 1 hour rapid soak method, drain soaking water and rinse beans well under running water in a colander over the sink.
• Return beans to pot, cover with 6 cups water, and allow to simmer on low heat for about 45 minutes, or until quite tender; cooked about 80% of the way. They'll be transferred to a slow cooker where they'll cook for 12+ hours so you don't want them or need them to be totally done, but they shouldn't be overly hard either (taste a few beans, you'll know when you bite into them)
• While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
• After beans are done simmering, drain them, add them to the slow cooker, and stir.
• Cover and cook on low heat for about 12 hours (start checking at about 8 hours), or until beans are tender, the sauce has thickened and reduced dramatically, the flavor is concentrated and robust, and the smell in your house is intoxicating. If after 12 hours your sauce is still liquidy or on the soupy side, remove the lid, increase the heat to the highest setting, and cook uncovered until thickened to desired level (this took 4 hours for me; 12 hours covered on low and 4 hours uncovered on high, for 16 hours total). Note - Because slow-cookers and temperatures vary greatly, you can tinker with the temperature settings as you see fit. You could possibly cook on medium for 10 to 12 hours, or cook on high for 8 to 10 hours, or do a combination of settings until your sauce has thickened and beans are tender.
• Serve immediately. Beans will keep airtight in the refrigerator for up to 1 week, and taste better on days 2 and 3 as the flavor marry even more. I would anticipate finished beans could be frozen for up to 6 months, however I have not tested it. Take care all ingredients used are suitable for your dietary needs if keeping vegan and gluten-free, reading labels and selecting specific brands that meet your needs.

JACK DANIELS BOURBON MOLASSES BAKED BEANS

Steps:

• 1. Combine all ingredients and bake at 350 degrees for 3 hours.

PEACH, BOURBON AND BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BOURBON MAPLE SLOW COOKER BAKED BEANS

Steps:

• Rinse and sort dry beans in a colander over the sink.
• Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time....
• ...Use the 1 hour rapid soak method. Bring beans and 8 cups water to a boil. Allow beans to boil rapidly for 3 minutes, uncovered. Shut the heat off, cover the pot, and let stand for 1 hour.
• In either the overnight soak method or the 1 hour rapid soak method, drain soaking water and rinse beans well under running water in a colander over the sink.
• Return beans to pot, cover with 6 cups water, and allow to simmer on low heat for about 45 minutes, or until quite tender; cooked about 80% of the way. They'll be transferred to a slow cooker where they'll cook for 12+ hours so you don't want them or need them to be totally done, but they shouldn't be overly hard either (taste a few beans, you'll know when you bite into them)
• While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
• After beans are done simmering, drain them, add them to the slow cooker, and stir.
• Cover and cook on low heat for about 12 hours (start checking at about 8 hours), or until beans are tender, the sauce has thickened and reduced dramatically, the flavor is concentrated and robust, and the smell in your house is intoxicating. If after 12 hours your sauce is still liquidy or on the soupy side, remove the lid, increase the heat to the highest setting, and cook uncovered until thickened to desired level (this took 4 hours for me; 12 hours covered on low and 4 hours uncovered on high, for 16 hours total). *
• Serve immediately.

UNCLE BOB'S BOURBON BAKED BEANS

Steps:

• Soak beans overnight. Drain and rinse. Turn into a large pot with tight fitting lid and cover with water; bring to boil then immediately reduce to simmer. Add two slices bacon, quartered onion and cook for 2 hours. About ½ hour before beans are tender (at 1½ hours), add 1 Tbsp. salt and ½ tsp baking soda. Stir until foaming subsides. The baking soda will rise up and threaten to overflow the pot. Continue to simmer another ½ hour. Drain and reserve liquid.
• Heat oven to 325º F. Set out a 9" x 13" baking dish. (For large gatherings, I use the disposable aluminum pans.)
• Cut each remaining slice of bacon in half or quarters; set aside.
• In sauce pan, combine ketchup, bbq sauce, maple syrup, bourbon, dark brown sugar, yellow mustard, Worcestershire sauce, black pepper and 2 cups of the cooking liquid drained from beans. Over medium heat, bring to a low boil and cook, stirring, until well combined.
• Pour beans in a 9"x 13" baking dish. Pour sauce mixture over beans, distribute chopped onion evenly over the top, and lay on remaining slices of bacon, each strip cut into halves or quarters. Cover with foil, folding one corner back to vent and bake at 325° for 1½ hours. Add more cooking liquid as necessary to keep beans from drying out.
• Remove foil and continue baking approx. 30 minutes or until bacon is brown and excess liquid has been cooked out.

BOURBON BAKED BEANS

Steps:

• Combine beans and remaining ingredients in a crock pot or other slow cooker.
• Cover and cook on HIGH 2 hours; uncover and cook to desired consistency.
• Serve with a slotted spoon.

BOURBON STREET BAKED BEANS

Steps:

• Preheat oven to 400°. In a 10-inch skillet over medium-high heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble set aside. Discard all but 2 tablespoons of the drippings. Add onion and saute until tender. Using a slotted spoon, carefully lift onion from skillet and place in a 1 1/2 -quart baking dish.To baking dish, add beans, pineapple, brown sugar, chili sauce, bourbon or pineapple juice, and coffee granules. Gently stir to thoroughly mix ingredients. Sprinkle bacon over the top.Bake for 1 hour or until beans are bubbly and juice has thickened.

CROCK POT BACON BOURBON BAKED BEANS

Steps:

• The night before, add beans to a large pot and cover with water. Drain the next morning.
• Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.
• Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add in beans, onions (and all of the bacon fat) and bacon to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to "warm" setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more. These taste even better the next day!
• Note: after 10-12 hours the liquid may still seem "liquidy." It is imperative to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.

PORK BELLY BOURBON BAKED BEANS

Steps:

• Liberally season both sides of the pork belly with Traeger Pork & Poultry rub or salt and pepper.
• When ready to cook, start the Traeger grill on Smoke with the lid open until a fire is established (4-5 minutes). Once the grill is smoking, place the seasoned pork belly fat side up on the grill grate and close the lid. Smoke for 2 hours.
• In a large dutch oven, combine the apple juice, apple cider vinegar, brown sugar and bourbon. Remove the pork belly from the grill and place in the dutch oven. Cover the dutch oven with the lid, return to the grill and turn the temperature setting up to 275 degrees.
• Cook for an additional 2 hours, or until the pork is tender and shreds easily with a fork. Drain excess liquid from the dutch oven and set aside. Shred the pork belly, removing any excess fat.
• Stir the shredded pork belly into the beans, BBQ sauce, brown sugar, mustard and 1/2 cup of the reserved cooking liquid. Cover with the lid and return to the grill. Cook for 2 more hours.
• We like our beans thick, but feel free to add additional BBQ sauce as necessary if you like a thinner sauce.
• Serve as a side with your favorite BBQ fare. Enjoy!