Sweet Bourbon Baked Beans Food

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 BAKED BEANS

Steps:

• Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot.

PEACH, BOURBON AND BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.
• Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.

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.

BOURBON BAKED BEANS

Steps:

• To make the coffee, dissolve 1 tsp of instant coffee in 1/2 cup of hot water.
• Combine all ingredients in pot and cook over low heat for 2 hours, or put in covered baking dish and bake at 350°F for 2 hours, or put in crock pot on high for 3-4 hours.

BOURBON BAKED BEANS

Steps:

• Drain pineapple, reserving 1/2 cup of syrup.
• In large casserol, combine beans, pineapple syrup, brown sugar, bourbon, onion, instant coffee and mustard.
• Let stand at room temperature for one hour.
• Arrange bacon on top of beans and pineapple on top of bacon.
• Bake uncovered in 375 degree oven for 1.5 hours.

SWEET BOURBON BAKED BEANS

Steps:

• Preheat oven to 350º.
• Cook bacon until crisp, drain and set aside, saving bacon drippings.
• Saute onions in bacon drippings.
• In a bowl, mix the beans together with the onions, mustard, molasses, sugar, bourbon, chili sauce and cinnamon. Add the bacon bits and fold in gently.
• Pour into a 2 quart bean pot or casserole.
• Bake covered for 40 minutes. Let stand 15 minutes before serving.