Maple & Bourbon Baked Beans

🕒 Prep: 40 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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Maple & Bourbon Baked Beans bring a rich, smoky sweetness to your table, perfect for cozy gatherings or summer BBQs. This dish combines the hearty comfort of traditional baked beans with the indulgent flavors of maple syrup and bourbon. Dive into a pot of these beans, and you’ll find yourself going back for seconds.

Ingredients for Maple & Bourbon Baked Beans

Navy beans are the heart of this recipe, offering a creamy texture that absorbs flavors beautifully. Smoked bacon adds a savory, smoky element, while a large onion provides a sweet, aromatic base. A few cloves of garlic deepen the flavor profile. The star of the show, pure maple syrup, lends a natural sweetness that pairs perfectly with the rich, caramel notes from the bourbon. Brown sugar enhances the sweetness without overpowering. Ketchup and Dijon mustard bring tanginess, balanced by a hint of spice from smoked paprika. Finally, a touch of salt and black pepper rounds everything out.

Tips & Tricks

  • If you're short on time, use a pressure cooker to speed up the bean cooking process.
  • For a vegetarian option, skip the bacon and use a bit of liquid smoke for that smoky flavor.
  • Adjust the bourbon amount to your taste, especially if serving to kids.

Serving Suggestions

Pair these Maple & Bourbon Baked Beans with grilled sausages or a juicy steak for a hearty meal. They also make a great side dish for a barbecue spread. For a comforting winter meal, serve them over a slice of crusty bread.

Frequently Asked Questions

Can I use canned beans instead of dried?
Yes, but the flavor and texture might differ. Reduce the cooking time and adjust liquid as needed.
What can I substitute for bourbon?
For a non-alcoholic version, try apple juice or a splash of apple cider vinegar.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Maple & Bourbon Baked Beans Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). While the oven warms up, rinse and sort your navy beans, removing any debris. Place them in a bowl with about 4 cups of water and let them soak overnight. This step might seem basic, but it’s essential for achieving that soft, creamy texture.

The next day, drain the beans and transfer them to a large pot. Cover them with fresh water, about 2 inches above the beans. Bring this to a boil, then reduce the heat and let it simmer for about 45 minutes. Meanwhile, in a large oven-safe pot or Dutch oven, cook your diced bacon over medium heat until it’s crispy. Remove the bacon and set it aside, but keep those delicious drippings in the pot.

Add the chopped onion to the pot with the bacon drippings and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, which will make your kitchen smell amazing. Pour in the maple syrup, brown sugar, bourbon, ketchup, Dijon mustard, salt, pepper, and smoked paprika. Stir well to combine all these flavors.

Now, add your simmered beans and cooked bacon back into the pot, stirring gently to ensure everything is well mixed. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours, giving it a stir every now and then, until the beans are tender and the sauce has thickened beautifully. Once baked, let the beans cool for a few minutes before serving.

Why You'll Love This Recipe

  • A delightful blend of sweet and savory flavors.
  • Smoky bacon and bourbon add depth and richness.
  • Perfect for potlucks or family dinners.
  • Slow-baked for a melt-in-your-mouth texture.
  • Simple ingredients pack a punch of flavor.

Ingredients

2 cups dried navy beans
4 cups water
1 cup smoked bacon, diced
1 large onion, chopped
3 cloves garlic, minced
1/2 cup pure maple syrup
1/4 cup brown sugar
1/4 cup bourbon
1/4 cup ketchup
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika

Step-by-step Instructions

1. Preheat your oven to 325°F (165°C).
2. Rinse and sort the beans, then soak them in 4 cups of water overnight.
3. Drain the beans and transfer them to a large pot. Add fresh water to cover by about 2 inches. Bring to a boil, then reduce heat and simmer for 45 minutes.
4. In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings.
5. Add the chopped onion to the bacon drippings and sauté until translucent, about 5 minutes.
6. Stir in the minced garlic, cooking for an additional 1 minute.
7. Add the maple syrup, brown sugar, bourbon, ketchup, Dijon mustard, salt, pepper, and smoked paprika. Stir to combine.
8. Add the simmered beans and cooked bacon to the pot, stirring gently.
9. Cover the pot and transfer to the preheated oven. Bake for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the sauce is thickened.
10. Remove from the oven and let cool for a few minutes before serving.

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