Crockpot Bourbon Baked Beans With Bacon Food

BOURBON BAKED BEANS - SLOW COOKER RECIPE

Steps:

• Combine all the ingredients except the bacon in slow cooker & stir.
• Cover & cook on low for 8 hours or on high for 3-5 hours. Stir every 30-60 minutes.
• About 20 minutes before serving add the cooked bacon crumbles.
• NOTE - if they start getting a little dry or pasty you can add a little more water to thin it out. But this is a sign that they have cooked for too long & you want to serve soon.

CROCKPOT BOURBON BAKED BEANS WITH BACON

Steps:

• Pour beans into a large pot, cover with water and let sit overnight. The next morning, drain and rinse beans then set aside.
• In a large skillet, brown chopped bacon until crisp. Remove with slotted spoon to a paper towel.
• Add onions to pan with bacon grease and cook on medium heat until beginning to caramelize, about 15 minutes. Add garlic and cook additional 2 minutes.
• Combine remaining ingredients in the same large pot that you soaked the beans. Bring to a boil over medium-high heat. Add beans and return to boil. Pour into crockpot.
• Add crisp bacon, onions and garlic with bacon grease into crockpot. Cover and cook on high for 5-6 hours or on low for 10-12 hours. Stir occasionally.
• When beans are fully cooked, let crockpot sit on warm setting and simmer for an additional 30 minutes to 1 hour to thicken.

CROCKPOT BACON BOURBON BAKED BEANS

Steps:

• The night before, add beans to a large pot and cover with water. Drain the next morning.
• Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.
• Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add in beans, onions (and all of the bacon fat) and bacon to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to "warm" setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more. These taste even better the next day!
• Note: after 10-12 hours the liquid may still seem "liquidy." It is imperative to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.

THE BEST BAKED BEANS

Steps:

• Preheat the oven to 300 degrees F. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4 to 5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer and cook 5 minutes.
• Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours. (If the beans are still slightly firm, continue cooking, stirring every 45 minutes and adding more water if necessary to just cover.)
• Once the beans are tender, uncover and increase the oven temperature to 325 degrees F. Bake until the beans are thick and browned, about 1 more hour. (Again, if the beans need more time, continue cooking, stirring occasionally and adding more water if necessary.) Remove from the oven and thin with water if necessary.

BOURBON AND DP BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.
• Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.
• Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.
• Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.
• Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 3 hours.