Bourbon Baked Beans

Bourbon Baked Beans Recipe
Oxmoor House
Check your beans 10 to 15 minutes ahead of time to make sure they're not drying out.


6 1/2 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

Kathy Kitchens Downie, RD,

Cooking Light

June 2010
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