Print

Best Easy Slow Cooker Bourbon Bacon Baked Beans

slow cooker bourbon bacon baked beans - featured image
Print Recipe

Smoky, sweet, and just a little bit boozy, these slow cooker baked beans are the ultimate crowd-pleasing side dish. Made with simple ingredients and set-it-and-forget-it ease, they’re perfect for cookouts, potlucks, and lazy Sundays.

Ingredients

Scale
  • 2 cans (28 ounces each) baked beans (e.g., Bush’s Original), undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • ½ cup bourbon (e.g., Bulleit or Maker’s Mark)
  • ½ cup ketchup
  • ¼ cup molasses (regular or mild, not blackstrap)
  • ¼ cup brown sugar, packed (light or dark)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon pieces until crispy and the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Sauté the onion: Add the diced onion to the hot bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute, until fragrant but not browned.
  3. Deglaze the pan: Pour the bourbon into the skillet with the onions. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the bourbon simmer for 2-3 minutes, until reduced by half and smells less boozy and more like caramel.
  4. Make the sauce: In a medium bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, mustard powder, black pepper, and cayenne (if using). Set aside.
  5. Combine in the slow cooker: Add the canned baked beans (undrained), drained kidney beans, and drained pinto beans to a 6-quart slow cooker. Pour the onion-bourbon mixture over the top, then pour the sauce over everything. Stir gently but thoroughly to combine.
  6. Add the bacon: Reserve about ¼ cup of the crispy bacon for garnish. Stir the rest into the bean mixture.
  7. Cook low and slow: Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours. Stir halfway through if possible. The beans are ready when the sauce has thickened and the mixture is bubbling gently around the edges.
  8. Finish and serve: Just before serving, sprinkle the reserved bacon on top. Taste and adjust seasoning with a pinch of salt or a splash of vinegar if needed. Serve straight from the slow cooker or transfer to a serving dish.

Notes

For a thicker sauce, leave the lid off for the last 30 minutes of cooking. If the sauce is too thick, stir in a splash of water or apple juice. The beans can sit on the warm setting for up to 2 hours without suffering. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker baked beans, bourbon bacon baked beans, easy baked beans, BBQ side dish, potluck beans

Find it online: https://sagestirs.com/best-easy-slow-cooker-bourbon-bacon-baked-beans/