Bourbon BBQ Baked Beans Recipe
Bourbon BBQ Baked Beans
Submitted By: Taz


Ingredients:

½ lb Thick Cut Applewood Smoked Bacon - small chopped
12oz Salt Pork - small chopped
1 Large Yellow Onion - diced
6-8 cloves Fresh Garlic - minced
½ Cup Bourbon
2 (15oz) Cans Navy Beans* - drained
2 (15oz) Cans Cannellini Beans* - drained
⅔ Cup Pure Maple Syrup
1 Cup Molasses
2 Cups Taz Cooks Bourbon BBQ Sauce - KC Style (substitute your favorite if desired)
2 Tbs Worcestershire Sauce
½ tsp Cayanne Pepper - or to taste (OPTIONAL)
Kosher Salt to taste
Fresh Ground Black Pepper to taste

Preparation:
  1. Preheat oven to 350°F (or skip the oven and bake on the grill or in the smoker)
  2. Place the chopped bacon and salt pork in a COLD, 5-7 quart Dutch oven and place over medium heat - Allow to cook until just crisp and much of the fat has been rendered (apx 12-15 minutes)
  3. Use a slotted spoon to transfer the cooked bacon and salt pork to a clean plate or tray leaving the fat in the Dutch oven
  4. Add the onion and sauté until softened and just colored (apx 8-10 minutes) - Add the garlic and sauté until fragrant (apx 1 minute)
  5. Add the bourbon to deglaze the pot (make sure to gently scrape the bottom with a wooden spoon or silicon spatula to release all of the ‘browned bits’)
  6. Add back the bacon and salt pork along with any juices, the drained beans, maple syrup, molasses, BBQ sauce, Tasmanian Spice Traders KC BBQ Seasoning, Worcestershire, and the cayenne (if using) - Thoroughly combine and bring to a gentle simmer
  7. Cover and transfer to the oven (or grill or smoker) - Allow to cook (stirring occasionally) for 30 minutes (45 minutes on grill or smoker) - Remove lid and continue to cook (stirring occasionally) until thickened to your liking (apx 30-75 minutes more depending on cooking method) - Adjust seasoning with salt, pepper, and additional cayenne (if desired) to taste
  8. Serve hot with a good hunk of crusty bread or as a side for your favorite grilled, smoked, BBQ, or other ‘cookout’ foods
* You can use one or more of the following beans for this recipe: Navy (Haricot) beans, Cannellini
    beans, ‘Great Northern’ beans, or even Pinto beans - mix and match your favorites

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