With summer coming to a close (say it ain’t so!), I thought that including one last barbecue dish would be the perfect thing for this Soul Food Sunday.
This base for this barbecue bean recipe has been a classic in my family for a long time. When I was a kid it was always my job to drain the beans out while my mom browned the peppers and onions. After browsing the internet a couple weeks ago, I came across the brilliant idea of adding whiskey to baked beans for even more flavor. I figured there was no way that could be a bad idea.
- 1 T. olive oil
- 1 T. butter or buttery spread
- 1/2 c. diced onions
- 1/2 c. diced bell peppers (I use mostly red, a little green)
- 1/3 c. prepared barbecue sauce (whatever you have lying around)
- 1/4 c. ketchup
- 1/4 c. brown sugar
- 2 t. molasses
- 2 t. apple cider vinegar
- 1/2 t. worcestire sauce
- 1/3 c. borboun whiskey
- 40 oz. canned baked beans
- Preheat oven to 375.
- In a large skillet, heat the olive oil and butter over medium heat.
- When the pan is hot, add the onions and bell peppers and sautee until they are soft and just begin to brown.
- Add the barbecue sauce, ketchup, brown sugar, molasses, vinegar, and whiskey to the pan. Stir together and let boil for a few minutes.
- Remove the skillet from the heat.
- Drain the canned baked beans as much as you possibly can (I like to remove the top from the can and then press it into the can to squeeze the liquid out).
- Pour the drained beans into the skillet, then stir gently to coat the beans in the sauce.
- Spray a casserole dish or other baking pan with nonstick spray.
- Pour the bean mixture into the dish and bake in the preheated oven for about 30 minutes, or until the beans are bubbling throughout and brown on top.
- Let cool for a few minutes before serving.
The bourbon adds this really awesome tangy warmth to these already delicious baked beans. The alcohol gets cooked out but the flavor definitely remains. I need to start adding bourbon to more of my food. It’s totally the Southern thing to do.
I’m finishing up our meal planning for the week, then Jason and I are headed to church, and then to my parent’s house for Sunday dinner. Pretty great start to the week! I hope you have a good one too.
-Lauren
15 Responses
Iga
I love this recipe, I can almost feel the taste and smell 🙂 I definitely will try this at home!!
Iga
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Deborah
I would and plan on using, Grandma Brown’s beans. These beans have always been my base for any recipe for baked beans. In this case, it would eliminate the draining step.
Marcy
If I make these without the whiskey will they still taste delicious? I did buy Jack Daniels BBQ sauce, but silly me forgot the whiskey!
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Kate
Last year I cooked bourbon bbq pork and it was really tasty. Can’t wait to try your recipe!
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Kelli H (Made in Sonoma)
I just put these in the oven for father’s day and they tasted delicious. Only difference I did was use plain white beans rather than baked but I’m sure they will still be perfect. Thanks for the easy recipe!
Lauren @ Dash of Soul
So glad to hear it! 😀
Valerie
my guests LOVED this dish!!! Thanks for the recipe!
Lauren @ Dash of Soul
So glad to hear it! 😀
Prisciliana
Made it and conquered it. I love this recipe. Simple and on point. It goes well with Slow Cooker Baby Back ribs and coleslaw.
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Charla
I made these baked beans on Saturday for my Kentucky Derby party … they were a HUGE hit! Went nicely with my Bourbon Smoked Ribs, Corn on the Cob, Cole Slaw, Mint Juleps and Bourbon Slushes. Great Recipe!
Shay
This is by far the best recipe I’ve seen. I will be using dried beans instead of canned.