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Smoky Brown Sugar Bourbon Baked Beans

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These Smoky Brown Sugar Bourbon Baked Beans are the ultimate side dish, featuring a perfect balance of sweet, smoky, and bold flavors. Made with dried navy beans, bacon, bourbon, and a touch of jalapeño heat, they’re a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 pound dried navy beans or great northern beans (soaked overnight)
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup packed dark brown sugar
  • 1/4 cup bourbon
  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon liquid smoke (optional)
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3 cups water or low-sodium chicken broth

Instructions

  1. Soak the beans overnight: Place the dried beans in a large bowl and cover with at least 3 inches of cold water. Let them sit at room temperature for 8-12 hours. Drain and rinse well.
  2. Preheat your oven to 300°F (150°C).
  3. Cook the bacon: In a Dutch oven over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  4. Sauté the aromatics: Add the diced onion to the hot bacon fat and cook until softened, about 5 minutes. Add the minced garlic and diced jalapeño, and cook for another minute until fragrant.
  5. Bloom the spices: Stir in the smoked paprika, dry mustard, and black pepper. Cook for 30 seconds, stirring constantly.
  6. Add the liquids and sugars: Pour in the bourbon and let it bubble for about a minute. Then add the brown sugar, molasses, ketchup, tomato paste, Worcestershire sauce, and liquid smoke (if using). Stir until well combined and the sugar has dissolved.
  7. Add the beans and liquid: Add the drained soaked beans and cooked bacon to the pot. Pour in the water or chicken broth. Stir to combine. The liquid should just cover the beans; add more water if needed.
  8. Bring to a simmer: Place the pot over medium-high heat and bring the mixture to a gentle simmer, about 5-7 minutes.
  9. Cover and bake: Put the lid on the Dutch oven and transfer to the preheated oven. Bake for 2.5 to 3 hours, stirring once halfway through. The beans should be tender and the sauce thickened to a syrupy consistency. If the sauce is too thin at the 2-hour mark, remove the lid for the last 30 minutes.
  10. Rest and serve: Remove the pot from the oven and let it sit, uncovered, for 10-15 minutes. Taste and adjust seasoning with salt and pepper.

Notes

For best results, make these beans a day ahead; the flavors deepen overnight. If using canned beans (3 15-ounce cans, drained and rinsed), reduce baking time to about 1.5 hours. For a vegetarian version, skip the bacon, use 2 tablespoons olive oil, add 1 teaspoon liquid smoke and extra smoked paprika, and use vegetable broth.

Nutrition

Keywords: baked beans, smoky, brown sugar, bourbon, bacon, jalapeño, barbecue side dish, comfort food

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