“Drunken” Bourbon Baked Beans

June 21, 2014

“Beans, beans, the magical fruit…” you know how the song goes.  One of my favorite tunes as a child… clearly my taste in music was very sophisticated.  ;)

I have now made these “drunken” beans on two separate occasions, with two slightly different preparation methods.  Either way they are DELICIOUS!  A big thank you to Averie Cooks where I originally stumbled upon this heavenly recipe.

Drunken Bourbon Baked Beans

Like I said, there are two ways that these beans can be prepared: 1)overnight-soaking and 2)quick-cook boil method.  The first time I soaked the beans overnight.

Method 1 - Soaking

The second time, I tried the quick-cook method because the dish was a last-minute idea.  Either works!  It just depends on whether or not you planned ahead enough to soak or not. :)

Method 2 - Quick-Cook

Meanwhile– start the sauce!  Quite a few ingredients, but totally worth it!  Trust me!!  Measure and mix all of the ingredients in the slow-cooker.

Sauce Prep

 

Side-note*  I used Guy Fieri Brown Sugar Bourbon BBQ Sauce like the original author recommended and it was delicious!!  Feel free to try others, but I absolutely loved this one and I’m sticking with it in the future!

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AND– Don’t forget the most important ingredient!  Bourbon!  I used Jim Beam both times and the flavor was sublime!

BOURBON

Pour in beans.  Mix.  Cover.  Cook on low for 8 hours.

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After the twelve hours were up, I took the cover off, turned the heat up to high and simmered, uncovered for another 4 hours, stirring occasionally.

The beauty of this recipe is that it is a slow-cooker recipe, but do NOT be fooled!  It still takes quite a bit of work on your part!  Also, be careful what time you start this recipe, because it cooks for 10-12 hours untouched, but then requires up to 4 hours of uncovered cooking, waiting, watching, and occasionally stirring while the sauce thickens up.  This was a necessary step in both batches of beans that I made.  The first time, I started the slow-cooker at about noon, thinking it would be done at midnight–  NOPE!  I spent the night waking up every hour for four hours checking on the uncovered, simmering beans.  Awesome… NOT!

My advice, do one of the two following things:

1)  Start the beans before you go to bed and leave untouched for 12 hours.  Finish cooking them, uncovered in the morning.  This is probably only ideal if you don’t work the next morning or if it is done during the weekend.

2)  Start the beans when you head off to work, leaving them to cook while you are gone.  Finish cooking them, uncovered when you get home later that evening.

Before & After!

It’s my firm belief that most of the flavor comes from these last 4 hours!  Don’t skip it!!

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I have eaten these beans the same day, the next day, later in the week, reheated after being frozen.  All are equally delicious!  I was especially happy with the way they froze and reheated.  Now I know that if I have extra, these super flavorful beans will never go to waste!

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Until next time… See ya!

**PRINT RECIPE**

“Drunken” Bourbon Baked Beans

Cook Time: 16 hours

Number of servings: 12

Per Serving 413 calories

Fat 5 g

Carbs 73 g

Protein 9 g

12

Ingredients

  • 1 pound dry Great Northern beans
  • 1 cup bourbon (Jim Beam)
  • 1 cup maple syrup (pure)
  • 1 cup barbeque sauce (Guy Fieri- Bourbon Brown Sugar)
  • 1 cup light brown sugar, packed
  • 1 cup water
  • 1/4 cup ketchup, heaping
  • 1/4 cup yellow mustard
  • 1/4 cup molasses
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce (for a vegan substitution use either Bragg's Liquid Aminos or soy sauce)

Instructions

  1. Rinse and sort dry beans in a colander over the sink
  2. Choose how to prepare your beans [Method 1- SOAK]: Add beans to a large pot and cover with 8 cups water and let soak overnight (8hrs). [Method 2- QUICK-BOIL]: Bring beans and 8 cups water to a boil. Allow beans to boil rapidly, uncovered for 3 minutes. Shut off the heat, cover the pot, and let stand for 1 hour.
  3. After initial preparation of the beans is complete, drain beans and rinse well under running water in a colander over the sink.
  4. Return beans to pot, cover with 6 cups water. Simmer on low heat for about 45 minutes, or until quite tender; cooked about 80% of the way. They'll be transferred to a slow cooker where they'll cook for 12+ hours so you don't want them or need them to be totally done, but they shouldn't be overly hard either (taste a few beans, you'll know when you bite into them)
  5. While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
  6. After beans are done simmering, drain them, add them to the slow cooker, and stir.
  7. Cover and cook on low heat for about 12 hours (start checking at about 8 hours but depending on your slow-cooker, this time may vary), or until beans are tender and the sauce has thickened and reduced dramatically.
  8. If after 12 hours your sauce still has too much liquid, remove the lid, increase the heat to the highest setting, and cook uncovered until thickened to desired level (approx 4 hours, again, depending on your particular slow-cooker).*
  9. Serve immediately or store for up to a week in the refrigerator. I also ended up freezing some of the beans. To unthaw I left them in refrigerator overnight and the still had really nice texture and great flavor.

Notes

Since all slow-cooker cook a little different, your cook times may not be the exact same as mine. Use your best judgment. Start checking on the beans around 8 hours and loosely monitor. Same goes for the thickening of the sauce. It may not take you 4 hours, like it took me.. .

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