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Bourbon Bacon Slow-Braised Baked Beans

Deeply flavorful, scratch-made baked beans featuring tender navy beans slow-braised with thick-cut bacon, smoky bourbon, dark molasses, and a complex savory spice blend. The slow bake creates a rich, caramelized sauce perfect for any BBQ.

Bourbon Bacon Slow-Braised Baked Beans
Prep 20 min Cook 4h Total 12h 20m Level Intermediate
Serves 8

Ingredients

Beans

  • 1 pound Dry navy beans — Rinsed and sorted
  • 6 cups Water — For soaking

Aromatics & Base

  • 8 ounces Thick-cut bacon — Diced into 1/2-inch pieces
  • 1 large Yellow onion — Finely diced
  • 4 cloves Garlic — Minced
  • 1 medium Jalapeño (optional) — Seeded and finely diced

BBQ Braising Liquid

  • 0.33 cup Bourbon — Use a quality bourbon you would enjoy drinking
  • 0.33 cup Dark molasses — Do not use blackstrap, it is too bitter
  • 0.75 cup Ketchup
  • 0.25 cup Dark brown sugar — Packed
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Dry mustard powder
  • 0.5 teaspoon Black pepper — Freshly ground
  • 1 teaspoon Kosher salt — Adjust to taste based on bacon saltiness
  • 2 cups Chicken or vegetable broth — Low sodium preferred

Instructions

  1. Place the sorted and rinsed navy beans in a large bowl. Cover with at least 3 inches of cold water (about 6 cups) and let soak overnight for 8-12 hours at room temperature. Drain and rinse well before using.

    ~10 min
    For a quick soak method, boil beans for 2 minutes, remove from heat, cover, and let stand for 1 hour.

  2. Preheat your oven to 300°F (150°C).

    ~5 min

  3. Place the soaked, drained beans in a large pot, cover with fresh water by 2 inches, and bring to a boil. Reduce heat and simmer for 30-40 minutes until beans are just tender but still hold their shape. Drain and set aside.

    ~40 min
    Parboiling ensures the beans soften properly; the acid and sugar in the BBQ sauce will prevent them from softening further once baked.

  4. In a large heavy-bottomed Dutch oven over medium heat, cook the diced bacon until the fat renders and the bacon is crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot, discarding the rest.

    ~10 min

  5. Add the diced onion and jalapeño (if using) to the bacon fat. Sauté until the onions are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

    ~7 min
    Scrape the bottom of the pot to release any browned bacon bits.

  6. Pour the bourbon into the Dutch oven to deglaze the pot. Simmer for 2-3 minutes, scraping up any browned bits from the bottom, until the liquid reduces by half and the alcohol burns off.

    ~3 min
    Be careful when pouring alcohol near an open flame.

  7. Stir in the molasses, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, dry mustard, black pepper, and salt. Mix well to combine.

    ~2 min

  8. Add the parboiled beans, cooked bacon, and chicken broth to the pot. Stir gently until everything is evenly combined. The liquid should just cover the beans. Bring the mixture to a gentle simmer on the stove.

    ~5 min

  9. Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 2.5 to 3 hours. Check every hour to ensure the beans aren't drying out; add a splash of hot water or broth if needed.

    ~3h
    Slow and low heat is the secret to deep, caramelized flavor without burning.

  10. Remove the lid for the final 30-45 minutes of baking to allow the sauce to reduce, thicken, and form a sticky, caramelized crust on top.

    ~45 min

  11. Remove from the oven and let rest for 15 minutes before serving. The sauce will continue to thicken as it cools.

    ~15 min
Nutrition
365
Calories
16
Protein (g)
52
Carbs (g)
9
Fat (g)
3
Sat. Fat (g)
10
Fiber (g)
22
Sugar (g)
780
Sodium (mg)
15
Cholesterol (mg)
Equipment
  • Large mixing bowl
  • Heavy-bottomed Dutch oven with lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon
Tips & Storage
  • Baked beans are always better the next day! Consider making these a day ahead of your BBQ and gently reheating them on the stove or in a low oven.
  • If you prefer a sweeter bean, add an extra tablespoon of molasses or brown sugar.
  • Do not skip the parboiling step. The calcium and acids in molasses and ketchup will stop the beans from softening if they are added raw.
  • Storage: Store leftover baked beans in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tags
bacon baked beans BBQ bourbon comfort food dairy_free Dutch oven make-ahead molasses navy beans potluck scratch-made side dish slow-braised smoky Southern summer cookout sweet and savory

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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