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Bourbon, Bacon & Brown Sugar Baked Beans


The perfect blend of bacon, brown sugar, and bourbon. These baked beans are the perfect side dish for your barbecue!

  • 1/2 cup brown sugar

  • 1 TBSN ground paprika

  • 1 teaspoon dry mustard

  • 1/2 cup ketchup

  • 4 TBSN Worcestershire sauce

  • 8 slices thick bacon

  • 1 large yellow onion, finely chopped

  • 1 TBSN garlic, minced

  • 1/4 cup bourbon

  • 2 (16 ounce) cans baked beans with pork

  • 1 TBSN chopped parsley for garnish


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Medium mixing bowl, wooden spoon, measuring cup, measuring spoons, Dutch oven

Prep: 15 min Cook: 3 h 22 min Ready: 3 h 37 min Serves:

1. Preheat oven to 350 degrees F (175 degrees C).


2. Mix brown sugar, paprika, mustard, and together in a bowl. Whisk in ketchup, and Worcestershire sauce until brown sugar is dissolved.


3. 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. 4. Transfer to a bowl, reserving bacon grease.


5. Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes.


6. 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.


7. Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes.

8. 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.


9. Sprinkle with chopped parsley and serve.



1 serving: Calories: 306

Total Fat: 5.8g Saturated Fat: 2.0g Cholesterol: 18mg Sodium: 928mg Potassium: 563mg Total Carbohydrates: 51.8g Dietary Fiber: 5.5g Protein: 10.2g Sugars: 30g

Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively (2, 3, 4). Notably, legumes contain phytates — compounds that can interfere with mineral absorption.

Barbaresco



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