Stovetop Bourbon Baked Beans

Traditionally, baked beans are more of “summer” oriented dish, but to me, they’re the perfect side to compliment the declining temperatures and fading colors of fall. So whether you’re looking for a classic bbq or tailgate dish, or you’re looking to add a little fire-water tinged goodness to your holiday meals, this bourbon baked beans recipe is the perfect choice.


6-8 slices thick-cut bacon
1/2 cup of diced yellow onion
1/2 cup of diced green bell pepper
3 15-oz. cans pork n’ beans
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2oz Bourbon
1/4 teaspoon garlic powder
1/4 teaspoon pepper


– Heat a 10″ Saute pan over medium heat. Cut bacon strips into 1″ pieces and cook until nicely browned but not burned.
– Remove the cooked bacon, placing on a paper towel to drain and leave about a tablespoon of the rendered fat in the pan. Add the onions and bell peppers to the pan and cook over medium heat, stirring occasionally until onions are translucent.
– While onions and peppers are cooking, combine ketchup, barbecue sauce, brown sugar, mustard, Worcestershire sauce, Bourbon, garlic and pepper in a medium-sized bowl and mix well; set aside.
– Drain beans and add to the sauce mixture, stirring gently to combine well.
– Reduce heat to low and add the mixture to the pan with the onions and peppers. Stir again to combine well.
– Cover the top of the beans with an even layer of crispy bacon bits, then cover and allow to simmer for approximately 20-25 minutes or until liquid is reduced by half and sauce has become thick.
– Remove from heat and serve immediately.

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