At first glance, this recipe may seem daunting. It has a long ingredient list and it takes 16 hours to make. But I promise you it is nowhere near as challenging as you think. I bet you have 90% of the ingredients already in your spice cupboard and the first 12 hours of time is spent filling a bowl with water and beans and leaving it overnight. Doesn't sound so tough, right?
Before you dive into this recipe though I need to warn you - these beans are NOT sweet. There is no molasses in the ingredient list, and only 1/4 cup brown sugar all up. This is a bit of an unusual take on American style baked beans - but a delicious one. I created this recipe as I couldn't find one can of beans on the shelf that wasn't dripping in sugar. Anyway, all of this to say that if you are after a sweet ol' bowl of beans, this is not a recipe for you.
To note, you can make this recipe with pre-cooked tinned beans if you are in a pinch. To do so, replace the dry beans with three 15oz cans of kidney, pinto or navy beans, including the liquid in the can. That liquid looks gross, but it is very starchy and is necessary to thicken up your sauce.
These are great served as a side at a BBQ, or as a main with some avocado and sour cream. And, while they 
do have a kick, for those who love spice I suggest topping with a few drops of Tabasco. And, as always, enjoy with a strong IPA or your favourite Pale Ale. Yum!
PRO TIP: If you are looking to make this for a group, or you love leftovers, I highly suggest doubling the recipe. If you are putting so much time into the meal you may as well make it last. I make this for me and Keith and it lasts us a few days, but if I were feeding a family of four I would want more!
Bourbon & Bacon Baked Beans
Ingredients
- BEAN PREP
- 1 lb dried pinto, navy or kidney beans
- 6 cups water
- 2 cloves garlic, smashed
- ---
- SLOW COOKER
- 4 slices bacon
- 1 onion, diced
- 1/2 green pepper, diced
- 2 tsp minced garlic
- 1/2 c. ketchup
- 1 tbl mustard
- 1/4 c. brown sugar
- 1/3 c. bourbon
- 1 tsp Worcestershire sauce
- 1 tbl tomato paste
- 1 tbl + 1 tsp smoked paprika
- 2 tbl chili powder
- 1 tsp cumin
- 1 tsp ground pepper
- 1 bay leaf
- 1 tsp salt
- 2 c. stock leftover from soaking beans
Directions
- Step 1 Thoroughly rinse your beans and place in a large bowl. Cover with 8 cups of cold water and refrigerate overnight.
- Step 2 In the morning, drain beans and place in a large pot with 2 cloves of smashed garlic.
- Step 3 Cover with 6 cups fresh water and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm - about 90 minutes.
- Step 4 While beans are cooking, place bacon into a medium-sized saute pan and cook until crisp, about 4-5 minutes. Remove from heat and, in the leftover bacon fat, saute your diced onion and pepper for another 5 minutes on medium-low heat. Set aside.
- Step 5 Once your beans are cooked, remove from heat and drain, making sure to KEEP THE LIQUID they have been cooking in!
- Step 6 Place your drained beans + 2 cups of liquid into a slow cooker, along with your cooked pepper and onions. Roughly chop your bacon and throw it into the pot.
- Step 7 Add your remaining ingredients into the slow cooker (garlic, ketchup, mustard, sugar, paprika, chili, cumin, pepper, bourbon, Worcestershire, bay leaf, tomato paste and salt).
- Step 8 Cook on high for 4 hours. If you prefer your chili thicker (as I do), cook for an additional 30 minutes with the lid removed.
- Step 9 Enjoy with a cold brew!
