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Smoky Brown Sugar Bourbon Baked Beans Recipe

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These smoky brown sugar bourbon baked beans are the ultimate comfort food for cookouts and gatherings. With deep caramelized sweetness, smoky bacon, and a warm bourbon kick, they’re a crowd-pleasing side dish that tastes even better the next day.

Ingredients

Scale
  • 1 lb dried navy beans (or great northern beans)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup packed dark brown sugar
  • 1/3 cup bourbon
  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 4 cups water

Instructions

  1. Rinse the dried navy beans under cold water and pick out any small stones or broken beans. Place them in a large bowl and cover with at least 3 inches of cold water. Let them soak overnight, or for at least 8 hours. If short on time, use the quick-soak method: bring the beans and water to a boil, cook for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse the soaked beans.
  2. Preheat your oven to 300°F (150°C). In a Dutch oven or heavy pot over medium heat, cook the bacon until crispy, about 6-8 minutes. Flip the slices halfway through. Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Once cool, crumble the bacon into small pieces and set aside.
  3. Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the dark brown sugar over the onions and stir. Let it cook without stirring for about 2 minutes until it starts melting and bubbling. Then stir and let it cook for another 2-3 minutes until the sugar has dissolved and the mixture looks dark and glossy.
  5. Pour the bourbon into the pot. It will sizzle and steam. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the bourbon cook for about 2 minutes until it reduces slightly and the alcohol smell mellows out.
  6. Stir in the molasses, ketchup, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and cayenne (if using). Mix until everything is combined into a thick, dark reddish-brown sauce.
  7. Add the drained beans and crumbled bacon to the pot. Pour in 4 cups of water, or enough to cover the beans by about an inch. Stir everything together.
  8. Bring the pot to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Bake for 2.5 to 3 hours, checking every 45 minutes. After the first hour, remove the lid and continue baking uncovered. Stir gently each time you check. If the liquid level drops below the beans, add a splash of water or broth. The beans should be tender but not falling apart when done, and the sauce should be thick enough to coat the back of a spoon.
  9. Remove the pot from the oven and let it rest for 10-15 minutes. The sauce will continue to thicken as it cools. Taste and adjust salt and pepper if needed. Serve warm, with extra bacon crumbled on top if desired.

Notes

Don’t rush the caramelization of the brown sugar. Use a mid-shelf bourbon you’d drink neat. Watch your oven temperature; if beans bubble aggressively, reduce to 275°F. Salt at the end. Let beans rest and taste even better the next day. Smoked paprika is non-negotiable for the smoky flavor.

Nutrition

Keywords: baked beans, bourbon baked beans, smoky baked beans, brown sugar baked beans, barbecue side dish, potluck recipe, comfort food

Find it online: https://evabakery.com/smoky-brown-sugar-bourbon-baked-beans-recipe/