Bourbon Baked Beans are the perfect accompaniment to your favorite summer meals. A delicious medley of sweet, smoky and savory flavors, they’re sure to be hit at any cookout!
Guys, we’re just a month away from summer, and I can’t be more excited! I may be dreading the hot weather about to come, but I sure am looking forward to the backyard BBQ’s that’s sure to happen.
We love firing up the pit during warmer months and like switching things up from a full-on Mexican feast of pollo asado, Spanish rice, and charro beans to Korean-inspired grill fest complete with Kalbi, steamed rice, and banchan. But I have to say, nothing beats the mouthwatering combo of thick, juicy burgers, creamy potato salad, and hearty baked beans.
Bourbon baked beans are pretty much the only way we like to enjoy baked beans at home. With the addition of bacon, Bourbon, brown sugar, pineapple, and seasonings, your regular canned baked beans turn into something short of magical.
They’re sweet, smoky, savory, and the ultimate accompaniment for summer cookouts or just about any time you crave a hearty side dish.
What Beans to Use for Baked Beans:
While other types of beans such as pinto, kidney or garbanzo can also be used, baked beans are more commonly made of white beans such as Navy or Great Northern beans.
Tips On How to Make Bourbon Baked Beans:
- To keep the beans from falling apart, keep stirring to a minimum. Use a thick bottomed dutch oven and cook at a gentle simmer to prevent burning.
- Coffee might sound like a weird ingredient to add to stewed beans but don’t omit as it helps to brighten and deepen flavors.
I like to throw the baked beans in the oven for a good half hour as I love the pop of color and extra flavor brought on by the roasted pineapples, but you can certainly skip that if you’re not a big fan of the fruit. Just continue to cook stovetop until the beans are nice and thick and they’ll be just as amazing.
If you want almost zero work, you can also make the baked beans in a slow cooker by following the easy directions below.
How to Make Crock Pot Baked Beans
- In a pan over medium heat, add chopped bacon and cook until it begins to render fat. Add onions and cook until softened. Drain excess fat.
- In a crockpot, combine bourbon, barbecue sauce, brewed coffee, brown sugar, spicy mustard, and ground ginger. Stir until well-blended.
- Add canned baked beans and bacon-onion mixture. Stir until combined.
- Cover with lid and cook on HIGH for about 4 to 5 hours or on LOW for about 6 to 7 hours.
- Add pineapple slices and continue to cook uncovered on HIGH for about 30 to 45 minutes or on LOW for about 1 hour until thickened.
Make sure to bookmark this baked beans recipe for your next cookout; they’re sure to be a hit with the crowd. Serve with loaded potato salad, coleslaw slaw and buffalo burgers for the perfect summer feast.
- 1/2 lb thick-cut bacon, chopped
- 1 small onion, peeled and chopped
- 4 cans (16 ounces each) baked beans
- 1/2 cup Bourbon
- 1/2 cup barbecue sauce
- 1/4 cup strong brewed coffee
- 1/4 cup brown sugar, firmly packed
- 2 teaspoons spicy brown mustard
- 1/4 teaspoon ground ginger
- 5 pieces sliced pineapples
- In a dutch oven over medium heat, add bacon. Cook, stirring occasionally, for about 3 to 5 minutes or until it begins to render fat and brown.
- Add onions and cook, stirring occasionally, until onions are limp and bacon is crisp. Drain excess fat.
- Add baked beans, Bourbon, barbecue sauce, brewed coffee, brown sugar, spicy brown mustard, and ground ginger. Stir to combine and bring to a boil. Lower heat, cover, and simmer for about 25 to 30 minutes or until heated through and thickened.
- Transfer to a cast iron skillet or baking dish and arrange sliced pineapples on top.
- Bake, uncovered, in a 350 F oven for about 20 to 25 minutes or until bubbly and lightly browned. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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