Rating: 3 stars
12 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 1

Check your beans 10 to 15 minutes ahead of time to make sure they're not drying out.

Kathy Kitchens Downie, RD
Recipe by Cooking Light June 2010

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

199 calories; fat 3.1g; saturated fat 1.1g; mono fat 0.7g; poly fat 0.5g; protein 7.8g; carbohydrates 31.8g; fiber 5.6g; cholesterol 4mg; iron 2.1mg; sodium 307mg; calcium 66mg.
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