Let’s keep the bourbon love going! Here’s a fun twist on baked beans—skip the soaking and grab canned beans for quick prep. Mix in your favorite barbecue sauce, and for an extra kick, try my homemade Bourbon Barbecue Sauce. Perfect for parties or a cozy night in, this recipe adds a delicious, spirited touch to your meal. Cheers to good food and great times!
Ingredients:
- 8 slices bacon, halved
- 1 medium onion, cut into small dice
- 1 medium green pepper, cut into small dice (Optional: add 1 diced jalapeno pepper for heat)
- 2 (15-ounce) cans of pinto beans, drained and rinsed
- 1 (15-ounce) can of navy beans, drained and rinsed
- 3/4 cup barbecue sauce (Try my Bourbon Barbecue Sauce)
- 1/2 cup dark brown sugar
- 1/4 cup cider vinegar
- ½ cup of strong coffee
- 1/4 cup Bourbon
- 3 teaspoons dry mustard or 2 tablespoons Dijon
Process
Adjust the oven rack to the lower-middle position and heat the oven to 400° F.
- Fry bacon in a large, deep sauté pan or skillet until partially cooked, releasing about 1/4 cup of drippings.
- Remove bacon from the pan and drain on paper towels. Set aside.
- Add diced onions and peppers to the drippings in the pan and sauté until tender, about 5 minutes.
- Add barbecue sauce, brown sugar, cider vinegar, coffee, mustard, and bourbon. Bring to a boil, remove from heat.
- Add the beans and stir.
- Pour the beans into a greased 13 x 9-inch pan or a large Dutch oven. Top with reserved bacon pieces. Bake uncovered for about 30 minutes until the edges bubble and the mixture thickens. If the beans seem too watery, bake for an additional 5 minutes. For a darker, caramelized top, briefly broil the dish for a minute or two.
- Since canned beans are used, they tend to be slightly firmer. Lightly mash the beans with a spoon to break them up a bit. This helps create a texture similar to that of beans cooked for a longer time, making the dish more uniform and appealing.
- The beans thicken as they cool.
Kitchen Moxy 