Bourbon Baked Beans

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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 Time20

Cook Time40

Cooling Time15

Total Time1 15

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 195kcal

Author: Eden Westbrook

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.

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