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.
Bourbon Baked Beans
Crackerjack Posted: 06/14/10
dizzydoggy Posted: 06/13/10
We took these to a family reunion. They were a smash hit. Everybody loved them. Our only complaint is the pale color.
crusnock Posted: 06/12/10
Not too sure what went wrong for the other reviewer. The final product was a good balance of flavors, we definitely tasted the Bourbon, and was not soupy at all. It was quite thick and had a nice texture. True the result was not like the traditional tomato/ketchup based recipes, but then, that is to be expected from a recipe that doesn't use any tomatoes or ketchup. We thought these were a nice change of pace, and everyone at the party we brought these to really enjoyed them (the host even kept the leftovers).
LutzCat Posted: 05/16/10
If you're looking for traditional baked beans, I think you'll be disappointed. Without the addition of catsup/tomato-based product, the dish looks like bean soup or just plain old cooked navy beans. In addition to not looking appetizing, the beans were too sweet and lacking of any bourbon flavor whatsoever. Definitely not for us, and we threw away the remaining beans.
Eblueiz11 Posted: 10/21/10
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!
flipptydoo Posted: 07/06/10
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.
cawahine Posted: 08/01/10
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.
LaurafromVA Posted: 02/21/11
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?
sprky182 Posted: 06/05/11
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.
chocoholic Posted: 08/06/11
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.
KDL2247 Posted: 01/09/13
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.
nwilker Posted: 07/01/12
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!