My Mama's Semi-Homemade Bourbon Baked Beans

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We just got back from my god family's Labor Day BBQ and honey, my godmama was glowing. All her girls home and a table full of food (baked mac, slow cooked greens, my hubby's slow smoked brisket), we had a goodt time.

Between bites, she started reminiscing about her and my mama's young military-wife days, stretching every dollar they had. Canned pork and beans were a staple. My mama's baked beans have always been *secretly* semi-homemade, a base of canned pork and beans dressed up so good nobody's ever thought to question it.

This recipe is hers, basically. I just added the bourbon.

Ingredients Needed

Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.

• Pork and Beans - I use Vann Camps brand because my mama does. Drain them before using so it's not too saucy.
• Bourbon - always use one you drink but remember: cheap bourbon makes cheap-tasting beans. I like a mid-range like Maker's Mark.
• BBQ Sauce - go smoky or spicy here, not sweet.
• Onions and Garlic - the aromatics that build the savory backbone of the whole sauce.
• Whole Grain Dijon Mustard - This is doing more work than you think. It cuts through the sweetness of the sugar and adds a subtle tang.
• Molasses and Brown Sugar - do not use blackstrap molasses, it's too bitter!
• Worcestershire Sauce - this brings that umami flavor.
• Salt, Pepper, Smoked Paprika - that smoked paprika is a game changer!

How to Make My Mama's Baked Beans

Step 1

Sauté the aromatics.

Heat a little oil or bacon drippings in a Dutch oven over medium heat. Cook the diced onion until soft and golden, about 8 minutes. Stir in the garlic and mustard and cook 1 minute more.

Step 2

Deglaze with bourbon.

Pour in the bourbon and let it simmer for 3 minutes, scraping up any browned bits from the pan. This cooks off the sharp alcohol and leaves behind that warm, oaky flavor.

Step 3

Build the sauce.

Stir in the barbecue sauce, molasses, brown sugar, mustard, Worcestershire sauce, smoked paprika, and cayenne. Let the mixture bubble together for 5 minutes.

Step 4

Add the beans.

Mix the bbq sauce and the canned pork and beans together. Season with salt and pepper to taste.

Step 5

Bake until thick and bubbly.

Transfer to a 350°F oven, uncovered, and bake for about 1 hour. Stir once or twice so nothing sticks. The sauce should cling to the beans and the edges should be starting to caramelize. Still loose? Give it 15 more minutes.

Step 6

Serve.

Let the beans cool slightly before serving, they’ll thicken even more as they rest.

Chef's Tips for Great Baked Beans

• Play with the spices. Smoked paprika, chipotle powder, or a pinch of cinnamon can all add depth without overwhelming the sauce.
• Don't rush the bourbon. Let it simmer the full 3 minutes. That's what takes it from boozy to caramelized.
• Taste the sauce before the beans go in. Every BBQ sauce is different. Yours might need a little more mustard for tang, a little more brown sugar for sweetness, or a pinch more paprika for smokiness.
• No pork and beans? Canned navy or pinto beans work. Just know they'll give you a slightly different texture that's less saucy, a little more toothsome.
• No molasses? Honey or maple syrup will get you there. The flavor will be lighter, but still delicious.
• Want to add bacon? Here's how to do it right. Cook 4 to 6 strips in your Dutch oven first until crispy, then remove and set aside. Use the a little of the drippings to cook your onions for extra flavor. Crumble the bacon back in when you add the beans.
• Make them ahead. These beans are genuinely better the next day. Reheat covered in a 325°F oven for about 20 minutes, or low and slow in the slow cooker. Add a small splash of water or broth if they've thickened up too much overnight.

Store and Reheat

• Fridge: Store any leftovers in an airtight container for up to 5 days. These beans genuinely taste better on day two once the flavors have had time to settle.
• Freezer: Freeze in an airtight container for up to 3 months. Let them thaw overnight in the fridge before reheating.
• Reheat: Warm covered in a 325°F oven for about 20 minutes, or low and slow in the slow cooker. If they've tightened up too much, add a small splash of water and stir before serving.

Bourbon Baked Beans

By: Eden Westbrook

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The baked beans my family has been making forever, I just added the bourbon. Y'all, these beans are rich, smoky, caramelized, and nobody will believe you only spent an hour on them. They are right at home on a summer cookout plate, at a fall tailgate, or alongside your holiday spread.

Prep Time: 20 minutes mins

Cooling Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 15 minutes mins

10 servings

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Ingredients 

• ▢ 1 tablespoon vegetable oil, or butter or bacon grease
• ▢ 1 large yellow onion, finely diced
• ▢ 4 cloves garlic, minced
• ▢ 2 tablespoons Dijon or whole grain Dijon mustard
• ▢ ½ cup bourbon, one you like to drink
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ¼ cup molasses, not blackstrap
• ▢ ¼ cup brown sugar, packed
• ▢ 2 cups barbecue sauce, your favorite smoky or spicy style
• ▢ 1 teaspoon smoked paprika
• ▢ 4 (15 oz) cans pork and beans, drained mostly
• ▢ Kosher salt and freshly ground black pepper, to taste

Instructions 

• Heat oil (or bacon drippings for extra richness) in a medium sized over medium heat. Add onion and cook until soft and golden, about 8 minutes. Stir in garlic and mustard and cook 1 minute more.
  1 tablespoon vegetable oil, 1 large yellow onion, 4 cloves garlic, 2 tablespoons Dijon or whole grain Dijon mustard
• Carefully pour in the bourbon and let it bubble for 2–3 minutes, scraping up any browned bits.
  ½ cup bourbon
• Stir in the barbecue sauce, molasses, brown sugar, mustard, Worcestershire, paprika. Let the mixture simmer 5 minutes.
  1 tablespoon Worcestershire sauce, ¼ cup molasses, ¼ cup brown sugar, 2 cups barbecue sauce, 1 teaspoon smoked paprika
• Mix together the pork and beans with the BBQ sauce and pour into a baking dish. Taste and season with salt and pepper as needed.
  4 (15 oz) cans pork and beans, Kosher salt and freshly ground black pepper
• Transfer the baking dish to a 350°F oven and bake for 1 hour to 1½ hours, stirring once or twice to check for the consistency. The sauce should thicken and cling to the beans when they're ready.
• Let the beans cool slightly before serving. These are rich and hearty, perfect alongside ribs, fried chicken, or a cookout spread.

Last step!Be sure to snap a pic and share on Instagram #sweetteaandthyme and tag me at @sweet_tea_thyme so we can all see!

Recipe Notes

Chef's Tips

• Play with the spices. Smoked paprika, chipotle powder, or a pinch of cinnamon can all add depth without overwhelming the sauce.
• Don't rush the bourbon. Let it simmer the full 3 minutes. That's what takes it from boozy to caramelized.
• Taste the sauce before the beans go in. Every BBQ sauce is different. Yours might need a little more mustard for tang, a little more brown sugar for sweetness, or a pinch more paprika for smokiness.
• Slow Cooker Instructions: Build the sauce on the stovetop through Step 3, then transfer everything to your slow cooker with the beans. Cook on high for 4 to 6 hours. Remove the lid for the last 30 minutes to help the sauce thicken up.

Storage and Reheat Instructions

• Fridge: Store any leftovers in an airtight container for up to 5 days. 
• Freezer: Freeze in an airtight container for up to 3 months. Let them thaw overnight in the fridge before reheating.
• Reheat: Warm covered in a 325°F oven for about 20 minutes, or low and slow in the slow cooker. If they've tightened up too much, add a small splash of water or broth and stir before serving.

Nutrition Information

Serving: 1cup, Calories: 195kcal (10%), Carbohydrates: 37g (12%), Protein: 1g (2%), Fat: 2g (3%), Saturated Fat: 0.3g (2%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Cholesterol: 0.03mg, Sodium: 652mg (28%), Potassium: 314mg (9%), Fiber: 1g (4%), Sugar: 31g (34%), Vitamin A: 231IU (5%), Vitamin C: 2mg (2%), Calcium: 51mg (5%), Iron: 1mg (6%)