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Bourbon Baked Beans

Oxmoor House
Yield 6 1/2 cups (serving size: 1/2 cup)
Check your beans 10 to 15 minutes ahead of time to make sure they're not drying out.

Ingredients

  • 1 pound dried navy beans (about 2 1/2 cups)
  • 3 applewood-smoked bacon slices
  • 1 cup finely chopped onion
  • 5 cups water, divided
  • 1/2 cup maple syrup, divided
  • 1/4 cup plus 2 tablespoons bourbon, divided
  • 1/4 cup Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt

Nutrition Information

  • calories 199
  • fat 3.1 g
  • satfat 1.1 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 7.8 g
  • carbohydrate 31.8 g
  • fiber 5.6 g
  • cholesterol 4 mg
  • iron 2.1 mg
  • sodium 307 mg
  • calcium 66 mg

How to Make It

  1. 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.

  2. Preheat oven to 350°.

  3. 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.

  4. 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.