Smoky Bourbon and Bacon Baked Beans Recipe

I can still smell the charcoal grill and hear the buzz of cicadas from my childhood summer cookouts. Those gatherings were a symphony of Southern classics: my uncle’s smoked ribs, my aunt’s legendary potato salad, and, of course, a big casserole dish of baked beans. For years, the baked beans were just… there. A sweet, predictable side dish that came straight from a can with a few extras mixed in. They were fine, but they were never the star of the show.

One afternoon, while getting ready for our own annual Fourth of July party, I decided it was time for the baked beans to have their moment. I wanted a pot of rich, smoky, complex beans that people would talk about, not just spoon onto their plates out of habit. I started with the classic building blocks: bacon, onion, molasses, and brown sugar.

But they still needed something more. Looking at my husband’s liquor cabinet, a bottle of good Kentucky bourbon caught my eye. A little lightbulb went off. A splash of that oaky, caramel-kissed spirit could be the secret. It was a gamble, but one that paid off beautifully. That small addition transformed my classic Baked Beans recipe from a simple side into a show-stopping dish with a deep, sophisticated flavor that still feels right at home at any backyard barbecue.

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Why This Baked Beans Recipe Works

Baked beans are an iconic American dish with a history stretching back centuries, rooted in Native American cooking and adapted by early colonists in New England. Traditionally, they were slow-cooked for hours with salt pork and molasses, creating a hearty and satisfying meal. Over time, the recipe migrated south and became an essential part of any true barbecue spread, known for its signature sweet and tangy sauce.

While I adore the tradition, I always feel there’s room for a little modern magic. This recipe honors the slow-cooked method that makes baked beans so wonderful, but it elevates the flavor to a whole new level. The secret is that splash of bourbon. Don’t worry, it doesn’t make the dish taste like a cocktail. The alcohol cooks off, leaving behind a subtle, smoky warmth and a complex caramel note that perfectly complements the rich molasses and savory bacon.

We build layers of flavor right from the start. We render thick-cut bacon to create a savory base, then sweat onions and garlic in that glorious fat. Smoked paprika adds another layer of smokiness, while a combination of ketchup, dark brown sugar, Dijon mustard, and apple cider vinegar creates that perfect balance of sweet, tangy, and sharp. Baking them low and slow in the oven allows all these flavors to meld together, resulting in a thick, bubbly, and absolutely irresistible pot of the best baked beans you’ve ever had.

Ingredients for Baked Beans

The beauty of this recipe lies in its use of simple, high-quality pantry staples. Each ingredient plays a specific role in building the deep, rich flavor that makes these baked beans so memorable. While the full list is below, let’s talk about a few key players.

The star of the show, my secret weapon, is the bourbon. It adds a sophisticated, smoky depth that you just can’t get from anything else. You don’t need a top-shelf bottle, just a good, solid Kentucky bourbon that you’d enjoy sipping. Its oak and vanilla notes are the perfect match for the sweet molasses and savory bacon.

Speaking of bacon, I always opt for thick-cut. It stands up better to the long cooking time, ensuring you get satisfyingly chewy, meaty bits throughout the beans instead of pieces that just disappear into the sauce. For the beans themselves, navy or cannellini beans are my go-to. They have a wonderfully creamy texture that holds its shape well during baking.

• 2 (28-ounce) cans navy beans or cannellini beans, rinsed and drained
• 8 ounces thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• ¼ cup bourbon
• ¾ cup ketchup
• ½ cup packed dark brown sugar
• ⅓ cup unsulphured molasses
• ¼ cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ½ cup water or low-sodium chicken broth, plus more if needed
• Kosher salt, to taste

Using dark brown sugar and unsulphured molasses is also important. Dark brown sugar has a higher molasses content than light brown, contributing to a richer color and flavor. Unsulphured molasses has a cleaner, sweeter taste than blackstrap, which can sometimes be a bit bitter for this dish. Together, these ingredients create a sauce that’s perfectly balanced and incredibly delicious.

Step-by-Step Instructions For Making Baked Beans

Making these incredible baked beans is all about building layers of flavor methodically. It’s not a complicated process, but taking your time with each step will guarantee a perfect result. I recommend using a heavy-bottomed Dutch oven, as it can go directly from the stovetop to the oven, which means fewer dishes to wash.

Step 1: Preheat the Oven and Crisp the Bacon

First things first, get your oven preheating to 325°F. While it heats up, place your Dutch oven over medium heat on the stove. Add your chopped bacon and let it cook until it’s nice and crisp. This usually takes about 8 to 10 minutes. A common mistake is to rush this step, but rendering the fat slowly is key. Once crisp, use a slotted spoon to move the bacon to a plate lined with paper towels, but leave about two tablespoons of that liquid gold, the bacon fat, in the pot.

Step 2: Sauté the Aromatics

Add your finely diced yellow onion to the hot bacon fat. Stir it occasionally until it becomes soft and translucent, which takes about 5 to 7 minutes. This step sweetens the onion and builds the foundational flavor of your sauce. Next, toss in the minced garlic and smoked paprika. Stir constantly for about one minute until you can really smell them. Be careful not to let the garlic burn, as it can turn bitter.

Step 3: Deglaze and Build the Sauce

Now for the fun part. Pour the bourbon into the pot. As it sizzles, use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom of the pot. This is called deglazing, and it’s where a ton of flavor lives. Let the bourbon simmer and reduce by about half. Then, whisk in the ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, and Worcestershire sauce until you have a smooth, cohesive sauce.

Step 4: Combine and Simmer

Gently stir in your rinsed and drained beans, along with most of the crispy bacon. Make sure to save a couple of tablespoons of bacon for the topping. Pour in the water or chicken broth and give everything a good stir to combine. Bring the whole mixture to a gentle simmer on the stovetop.

Step 5: Bake to Perfection

Cover your Dutch oven and carefully transfer it to your preheated oven. Let it bake for one hour. This initial covered baking time allows the beans to absorb the sauce and become tender without the sauce reducing too quickly. After an hour, remove the lid, give the beans a stir, and sprinkle the reserved bacon on top. Return the pot to the oven, uncovered, and bake for another 20 to 30 minutes. This final step thickens the sauce and caramelizes the top beautifully. Let them rest for about 15 minutes before serving, as the sauce will continue to thicken as it cools.

How To Serve Baked Beans

Once you’ve pulled that beautiful, bubbling pot of baked beans from the oven, the possibilities are endless. These beans are so much more than a simple side dish. They’re a versatile star that can be served in plenty of delicious ways, from traditional pairings to more creative meals.

Of course, you can’t go wrong with the classics. These baked beans are the perfect companion to any barbecue or cookout fare. Their sweet, smoky, and tangy profile is a match made in heaven for grilled meats. Imagine a plate piled high with tender pulled pork, a juicy burger, or a perfectly grilled hot dog, with a generous scoop of these beans right alongside. They also pair beautifully with Southern staples like fried chicken and creamy coleslaw.

But why stop there? Here are a few of my favorite ways to serve them that go beyond the paper plate picnic:

• Loaded Baked Potatoes: Split open a fluffy baked potato, add a pat of butter, and then load it up with a hearty spoonful of these baked beans. Top it with shredded cheddar cheese, a dollop of sour cream, and some fresh chives for a complete and satisfying meal.
• Hearty Breakfast Hash: The next morning, chop up any leftover grilled meats and mix them with leftover baked beans. Sauté the mixture in a skillet until hot and bubbly, then top it with a perfectly fried or poached egg.
• Ultimate Nachos: Spread a layer of tortilla chips on a baking sheet, top with the baked beans, shredded cheese, and jalapeños. Bake until the cheese is melted and bubbly for an incredible game-day snack.
• On Toast: For a quick and comforting lunch, simply toast a thick slice of sourdough bread and top it with a generous portion of the warm beans. It’s a classic British comfort food for a reason.

No matter how you choose to serve them, these bourbon baked beans are sure to be a hit. Their rich and complex flavor makes any meal feel a little more special, turning a simple dish into a memorable experience for everyone at the table.

How To Store & Reuse Baked Beans Leftovers

One of the best things about this baked beans recipe is that the leftovers are just as delicious, if not more so, than when they’re fresh. As they sit, the flavors have even more time to meld and deepen, making them a fantastic treat for the next day. Proper storage is key to keeping them tasting great.

First, always allow the baked beans to cool down to room temperature before storing them. Putting a hot pot directly into the refrigerator can raise the internal temperature of the fridge, which isn’t safe for the other food in there. Once cooled, transfer the beans to an airtight container. They will keep beautifully in the refrigerator for up to 5 days.

For longer storage, these beans freeze wonderfully. I often make a double batch just so I can have some on hand for a future meal. Portion them into freezer-safe containers or heavy-duty freezer bags, leaving a little bit of space at the top for expansion. They can be frozen for up to 3 months. To thaw, simply move them from the freezer to the refrigerator overnight.

When you’re ready to enjoy your leftovers, here are the best ways to reheat them and a few ideas for repurposing:

• Stovetop Reheating: This is my preferred method. Place the beans in a small saucepan over medium-low heat. Stir occasionally until they are heated through. If the sauce seems too thick, you can add a splash of water or chicken broth to reach your desired consistency.
• Microwave Reheating: For a quicker option, place the beans in a microwave-safe bowl. Cover it with a microwave-safe lid or a paper towel to prevent splatters. Heat in 1-minute increments, stirring in between, until hot.
• Creative Leftover Ideas: Don’t just reheat and repeat. Mix leftover beans with ground beef for a hearty sloppy joe filling. Use them as a base for a quick chili by adding more spices and some diced tomatoes. Or, fold them into an omelet with some sharp cheddar for a fantastic brunch.

With these easy storage and reheating tips, you can enjoy the incredible flavor of your homemade baked beans all week long. The only problem you might have is making sure there are any leftovers in the first place.

Substitutions & Variations For Baked Beans

While I believe this recipe is perfect as is, I know that every cook likes to put their own personal touch on a dish. The great thing about these baked beans is that the recipe is incredibly forgiving and easy to adapt. Whether you need to accommodate a dietary restriction or just want to experiment with different flavors, here are some of my favorite substitutions and variations.

If you need a vegetarian or vegan version, it’s entirely possible. You can omit the bacon and sauté the onion in a couple of tablespoons of olive oil instead. To replicate that smoky flavor, increase the smoked paprika slightly and add a dash of liquid smoke. Ensure your Worcestershire sauce is a vegan-friendly brand, as traditional versions contain anchovies. The result will be a deeply flavorful dish that everyone can enjoy.

Don’t be afraid to play with the flavor profile, either. You can introduce different layers of sweetness, spice, or smokiness to make the recipe your own. These small tweaks can create a whole new experience while still honoring the spirit of the original dish.

Here are a few more fun ideas to get you started:

• Different Beans: While navy and cannellini beans are classic, you can easily substitute them with Great Northern beans, pinto beans, or even a mix of your favorites. Just be sure to rinse and drain any canned beans you use.
• Sweetness Swap: If you don’t have molasses or prefer a different flavor, pure maple syrup is a fantastic substitute. It will give the beans a slightly different, but equally delicious, rich and sweet flavor profile.
• Add Some Heat: For those who like a little kick, add a finely diced chipotle pepper in adobo sauce along with the garlic. You could also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the sauce mixture.
• Try a Different Spirit: If you’re not a fan of bourbon, a dark rum could work nicely, adding a different kind of sweet, caramel note. For a non-alcoholic option, you can substitute the bourbon with an equal amount of low-sodium chicken or vegetable broth.

Experimenting is half the fun of cooking. Use this recipe as your starting point and feel free to adjust it to perfectly suit your family’s tastes. No matter what little changes you make, you’re on your way to a perfect pot of baked beans.

5 FAQs About Baked Beans

Here are some straightforward answers to the most common questions I receive about this baked beans recipe. I hope these help you feel confident in making the best baked beans of your life!

Can I make these baked beans in a slow cooker?

Yes, you absolutely can adapt this recipe for a slow cooker, and it’s a great option if you want to free up oven space. The method is slightly different, but the results are just as delicious. You will still want to perform the initial steps on the stovetop to build that crucial layer of flavor. Go ahead and crisp the bacon in a skillet, then remove it and sauté the onions, garlic, and paprika in the rendered bacon fat.

After you deglaze the skillet with the bourbon and whisk in the rest of the sauce ingredients, you can transfer everything to the slow cooker. Add the beans, cooked bacon, and broth, then give it a good stir. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The sauce might be a bit thinner than the oven-baked version, so if you prefer a thicker sauce, you can cook it uncovered on high for the last 30 minutes to help it reduce. The slow cooker method is wonderfully convenient for parties and potlucks.

Are these bourbon baked beans gluten-free?

This recipe can very easily be made gluten-free with just a couple of simple checks. The main ingredients like beans, bacon, and vegetables are naturally gluten-free. The area where you need to be careful is with the prepared sauces. Most ketchup, Dijon mustard, and molasses brands are gluten-free, but it’s always wise to check the labels to be sure, as some brands can contain hidden gluten.

The biggest culprit is often Worcestershire sauce. Traditional Lea & Perrins in the United States contains distilled white vinegar, which is considered gluten-free, but some other brands may use malt vinegar, which is not. Also, be sure that the bourbon you use is distilled, which removes the gluten proteins, making it safe for those with celiac disease. By simply verifying your labels, you can confidently serve a delicious, completely gluten-free version of these baked beans.

Why are my baked beans too thin?

If you find that your baked beans have a sauce that is thinner than you’d like, don’t worry, it’s a very common and easily fixable issue. The most likely reason is that they just need a little more time to reduce. The final, uncovered baking step is specifically designed to thicken the sauce and let excess liquid evaporate. If they still seem thin after the recommended time, you can simply leave them in the oven, uncovered, for another 15 to 20 minutes. Keep an eye on them to ensure they don’t get too dry.

Another option is to create a small cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water in a small bowl until smooth. Stir this mixture into the bubbling beans on the stovetop or in the oven and let it cook for a few more minutes. The sauce will thicken up nicely. Remember, the beans will also naturally thicken a great deal as they cool, so they might be the perfect consistency after they’ve had a chance to rest for 15 minutes.

Can I use dried beans instead of canned for this baked beans recipe?

You can certainly use dried beans, and many people prefer the texture and flavor they provide. It just requires a bit of extra planning. You will need about 1.5 to 2 cups of dried navy beans to equal the amount in the two 28-ounce cans. First, you must soak the beans overnight. Place them in a large bowl, cover them with several inches of cold water, and let them sit for at least 8 hours or overnight. After soaking, drain the beans and rinse them well.

Next, you’ll need to pre-cook them. Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer for about 45 to 60 minutes, or until they are tender but not mushy. Once they are cooked, you can drain them and proceed with the recipe as written, starting from step 2. Using dried beans adds a step, but the wonderfully creamy texture is a fantastic reward for your effort.

What’s the best bourbon for baked beans?

This is a great question because the type of bourbon you use can subtly influence the final flavor of the dish. My rule of thumb is to cook with a bourbon that you would be happy to drink. You don’t need to use your most expensive, top-shelf bottle, but avoid the cheapest plastic-jug varieties, as their flavor can be harsh. A good, reliable, mid-range Kentucky bourbon is perfect for this recipe.

Brands like Maker’s Mark, Buffalo Trace, or Woodford Reserve are excellent choices. They have a smooth profile with balanced notes of vanilla, caramel, and oak, which are the exact flavors you want to enhance the smoky-sweet sauce. Wheated bourbons, like Maker’s Mark, tend to be a little smoother and sweeter, while rye-heavy bourbons will add a slightly spicier note. Ultimately, any decent-quality bourbon will work beautifully, so feel free to use your personal favorite.

Try These Recipes Next

If you loved the rich, comforting flavors of these baked beans, I have a few other recipes I think you’ll enjoy.

• Smoky BBQ Baked Beans: A slightly different take on this classic, with a bolder BBQ sauce flavor profile that’s perfect for grilling season.
• Crockpot Beans from Scratch: Learn the simple, hands-off method for cooking perfectly tender dried beans in your slow cooker every single time.
• Easy Homemade Refried Beans: Skip the can and make incredibly flavorful, creamy refried beans at home with just a few simple ingredients.

I hope you give them a try and find a new family favorite!