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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