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.
Bourbon Baked Beans
Check your beans 10 to 15 minutes ahead of time to make sure they're not drying out.
Yield: 6 1/2 cups (serving size: 1/2 cup)
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Amount per serving
- Calories: 199
- Fat: 3.1g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.5g
- Protein: 7.8g
- Carbohydrate: 31.8g
- Fiber: 5.6g
- Cholesterol: 4mg
- Iron: 2.1mg
- Sodium: 307mg
- Calcium: 66mg
- 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.
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