Bourbon Baked Beans

14 years ago

Recently was served te best baked beans, and learned the wonderful flavor was from bourbon although there was no alcohol taste. Anyone have a recipe? TIA

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Comments (5)

skeip
14 years ago
I came up with this recipe years ago and people rave about it! Use a good Bourbon like Bulleit or another single barrel variety. You can add a bit more after the Beans have cooked if you want a stronger Bourbon flavor.

BAKED BEANS

1 Pound Dried Great Northern Beans
1 Pound Bacon, chopped
1 Large Onion, chopped
3 Cloves Fresh Garlic, minced
2 Jalapeno Peppers, seeded and finely minced
1 Cup BBQ Sauce
Â¼ Cup Bourbon
Â½ Teaspoon Black Pepper
2 Teaspoons Kosher Salt

Heat the oven to 250 degrees F.

Soak the Beans over night covered with just enough water to submerge completely.

In a Dutch Oven, sautÃ© the Bacon until the fat has rendered and the Bacon is just starting to color. Drain off most of the fat, add the Onion, Garlic and Jalapeno Peppers and sautÃ© until the Onion is just clear. Add the BBQ Sauce and stir to combine.

Drain the Beans and reserve the soaking liquid. Add the drained Beans to the Dutch Oven and add the soaking liquid and enough Chicken Stock to bring the total up to 4 cups of liquid. Add the Bourbon. Bring the pot up to a boil and stir to combine.

Cover the Dutch Oven and place in the preheated oven for about 4 hours, check after 3 hours, taste for tenderness. You may need to add more water if Beans are still hard but pot is dry, or remove the lid if beans are too saucy but are cooked through.

Steve
mustangs81
14 years ago
This is my recipe, it has a bourbon taste but as you mentioned, the alcohol is cooked out.

CathyÂs Baked Beans
Â 1 lb bacon, cooked until crisp, crumbled
Â 2 tb ketchup
Â 1/2c bourbon
Â 1/2c molasses
Â 1/2c brown sugar
Â 1 medium onion, chopped and sauteed in bacon grease
Â 1 3lb 7oz can B&M or BushÂs beans

Place all ingredients in casserole and bake one hour at 325F
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Malna, thanks for that link. It will be very useful. Dave, you helped clear some things up. Thank you very much. NCHFP on their Baked Beans recipe is very unclear and I think it is an especially bad one for those new to canning to use. Recipe with parts truncated: Ã¢ÂÂAn average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3ÃÂ¼ pounds is needed per canner load of 9 pints" an average of ÃÂ¾ pounds per quart.Ã¢ÂÂ Ã¢ÂÂPrepare molasses sauce as follows" Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegarÃ¢ÂÂ¦..Ã¢ÂÂ Ã¢ÂÂProcedure: Soak and boil beans as followsÃ¢ÂÂ¦.Ã¢ÂÂ Ã¢ÂÂPlace seven ÃÂ¾-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans.Ã¢ÂÂ Processing times there calls for pints 65 minutes & quarts 75 minutes. Nowhere does it state the weight or amount of the beans that the water, spices and seven pieces of meat are flavoring. 7 pieces of meat wouldnÃ¢ÂÂt do much to flavor the 4 pounds of beans I processed. Both BBB and Bernadine calls for 2 lbs. beans, a similar list of procedures, sugars and spices and 1/2 lb. salt pork. Process times for those two are: Pints - 80 minutes and quarts 95 minutes. This is what I used with bacon instead of salt pork.
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Great Northern do well IMO - canned several pints using them and this recipe a couple of weeks back. But there are many varieties commonly used for "baked beans" including pinto, cranberry, red kidney, etc. It really is your choice depending on the flavor and texture you are after. You can even mix varieties. Navy gives you the texture you'd find in most commercial canned pork and beans and GN is more like commercial "baked beans". But really exceptional backed beans can be made using Cannellini or Arikara or Jacobs Cattle if you can find them. Dave
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"Thread some hunks on skewers with whole mushrooms and/or little cooked potatoes (can use the canned ones), brush with BBQ sauce and grill." Oooh, yum! Do you have to precook the hunks? If not, the 'shrooms don't get overcooked? That made me think of another fav around this house. Thin slices of bacon, fried slowly to just before the point of beginning to stiffen. Wrap these around large prawns or scallops and thread on a skewer. Grill these until the bacon crisps a bit, and then top with a Dijon mustard & mushroom cream sauce and serve on a bed of rice for dinner. They're also great with a tangy/sweet/spicy dip of some sort. Oooh, again! Idea! How about doing the above, but with good sized button 'shrooms or thick slices of portobello...ahhhh, portobello, grilled in bacon, Dijon mustard cream sauce on a bed of home made egg noodles. Sigh. :)
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shaun
14 years ago
Roll that beautiful bean footage.......
annie1992
14 years ago
LOL, Shaun, that's just what I was thinking!

I love baked beans and haven't had them in a while, so thanks, I think maybe this weekend would be a good time, or I could take that first recipe and put it in the crockpot and have baked beans by the time I got home from work.

Thanks for the recipe, skeip. I usually start with canned Bush's baked beans, add maple syrup, mustard, brown sugar, whatever suits me at the moment, but I haven't done "real" baked beans in quite a long time.

Annie
dirtgirl07
14 years ago
MMMM, sounds so good! Might have to try these. Thanks skiep and mustangs.

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Bourbon Baked Beans

Comments (5)

skeip

mustangs81

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shaun

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