Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Wipe pan dry with a paper towel.
Preheat oven to 350°.
Heat pan over medium-high heat. Add bacon to pan, and cook for 4 minutes or until crisp. Remove from pan, reserving 1 1/2 tablespoons drippings in pan; crumble bacon. Add onion to drippings in pan; cook for 5 minutes or until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, and next 3 ingredients (through pepper) to pan. Bring to a boil; cover and bake at 350° for 2 hours.
Stir in remaining 1 cup water, remaining 1/4 cup maple syrup, and remaining 2 tablespoons bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.
I have been searching for a recipe for baked beans like my mother-in-law used to make, and this is the closest I've come yet. Flavorful, tender, and rich brown color. I make everything from scratch to be able to reduce the amount of salt in our diet and found this recipe very easy to make. I finished them by lowering the oven temperature to 200 degrees and baking them for another three hours instead of the 1 hour at 350 degrees. Delicious.
This is a great recipe - definitely a long time cooking - second time i just used a crockpot on high for the day and they were great (skip the last cup of water). I prefer the non-fancy syrup - organic and "real" just doesn't do it for me. I also used stone ground mustard. Great flavor, left overs are amazing! Love this recipe!
These were nice for a change from the standard canned baked beans. The bourbon flavor was subtle, which was good since I'm not a big bourbon fan. They were just sweet enough, not nearly as sweet as canned. I added a little extra salt. Beans were firmer than canned ones but definitely done. I like a little more sauce and these had none by the time they were done cooking, so I added about 1/2 to 3/4 cup more water. I was worried about the dijon making it too spicy, but I really didn't taste much of it. I will make these again.
These took forever to make and weren't that good. It took longer than the recipe said for all the liquid to be absorbed and the flavor wasn't that fantastic. They weren't worth all the effort- I would rather buy canned baked beans.
Pretty good, very tender, maybe other rater was using old beans? When I tried to put a double recipe in one pot, it never absorbed all the liquid, use two pots! Had strong burbon flavor, any suggestions on which brand to use?
We loved these beans! I made these for 4th of July and havent had time to rate the recipe until now. I used a good bourbon, and a whole grain mustard from Trader Joes and everyone raved about them. I'm making it again this weekend for tailgating and I can't wait to taste it again!
I liked this recipe. Depth of flavor was good with the bourbon, maple and mustard. Beans need *something* to make them a bit more tender, but over all, I thought they were a lovely accompaniment to marinated NY steaks (Basque red wine marinade) and grilled corn on the cob (my guests agreed). I cooked for an additional 20 minutes with a 1/2 cup of water. Did not diminish flavor profile in the least.
These baked beans were not good at all. I soaked the beans overnight and then cooked them following the instructions, but they were still tough. On top of that the flavor was very low, the bacon, maple syrup, and bourbon didn't come through. Very dissapointing when you know canned beans are better than what you just made.
A few months ago, I made a Paula Dean southern baked bean recipe which was delicious. Of course, the base was pork 'n beans and there was a pound of bacon. I was excited about a lighter version. However, this version just wasn't very good. I found the taste unpleasant and the texture too firm. I ended up adding a store bought low fat bourbon baked beans to the mix to make it tolerable. It was OK like that, but I don't think I would ever make this again.