Bacon Bourbon Baked Beans
This is a delicious summer side dish, improved with the addition of bourbon and bacon (and really, what isn’t?). I serve it with my pinot-pulled pork sandwich at the Big Bottom Market, and a number of people have asked for the recipe, so here it is for the taking.
Bacon Bourbon Baked Beans
6 slices of bacon
1 cup minced onion
1 clove garlic, minced
64 ounces of cooked pinto beans
1.5 cups of ketchup
1 cup molasses
1/2 cup brown sugar
4 tablespoons of worcestershire sauce
2 tablespoons dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon pepper
1 tablespoon salt
1/3 cup bourbon
1. Preheat oven to 375 degrees.
2. Fry bacon in a skillet until crispy. Crumble. Pour all but 2 tablespoons of fat out of the skillet and heat to medium high.
3. Add the onions and garlic to bacon fat and saute until tender. Add in bourbon and deglaze pan.
4. Combine other ingredients (except beans) and mix well. Add beans and cook for an hour, or until flavors permeate the beans. Sometimes I cook for 2 hours, depending on the beans.
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