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.
Equipment
- Large mixing bowl
- Heavy-bottomed Dutch oven with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
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
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 (opt.) | 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
-
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 minFor a quick soak method, boil beans for 2 minutes, remove from heat, cover, and let stand for 1 hour. -
Preheat your oven to 300°F (150°C).
~5 min -
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 minParboiling ensures the beans soften properly; the acid and sugar in the BBQ sauce will prevent them from softening further once baked. -
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 -
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 minScrape the bottom of the pot to release any browned bacon bits. -
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 minBe careful when pouring alcohol near an open flame. -
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 -
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 -
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.
~3hSlow and low heat is the secret to deep, caramelized flavor without burning. -
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 -
Remove from the oven and let rest for 15 minutes before serving. The sauce will continue to thicken as it cools.
~15 min
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.