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by Jessica May 14, 2012
Things you did this weekend? Tell me.
Things I did this weekend?
-watched some sort of disgusting insect build a nest/cocoon/filfthy mansion underneath my husband’s garage door and had a complete meltdown about it. I looooooathe bugs.
–dropped my iPhone in a vat of buttercream. Not as sweet as it sounds.
-drank a dark chocolate bourbon cherry soda float. I was forced, I tell you. FORCED.
-watched The Notebook and pretended it was real life. Like… my real life.
–met Mario Batali and watched him cook some sauseeeeeege.
-bought a million (more) pieces of neon clothing because I live for the 90s. Even though I have no style, this is one trend that I’ll never let go.
-reminisced about how I used to hairspray the front of my hair into this crazy wave thing while wearing hideous 4-inch raised platform flip flops. WHAT. I hope those stay out of style forever.
-and made baked beans from scratch!
I can’t even believe it. Up until like… a year ago maybe? I didn’t even like baked beans. I had a huge mental block against them. No clue why. But then I ate some good ones, and was hooked for life. I ate them everyday with eggs for about six months straight. I put them inside of sandwiches and ate them on top of potatoes. So the first time I made these, I threw a bunch of random ingredients in the pot and said a little prayer. The next time, I made a few tweaks (…more bourbon) and said another.
And I’ve totally decided that beans are one of my favorite foods. I am absolutely horrific at picking favorites of anything – and I do mean anything – I can’t pick a favorite song, TV show or movie to save my life. Except for right now when I tell you The Notebook is the greatest movie in all the land.
So beans it is. Any and all beans. I eat them every single day, sometimes twice a day. This is a monumental moment in my world, because I’m pretty sure the last time I declared a favorite food was at age twelve when I simply would say “potatoes.” And that’s only because I ate my mom’s potato chip potato casserole like it was going out of style (which it totally was, but don’t worry she still makes it), mashed potatoes, and “baked” potatoes – which in my world was the flesh of a baked potato scoop out on to my plate, covered in salt, pepper and butter then mashed with a fork. Anytime I was given a baked potato in a restaurant the proper way, like wrapped in foil or simply baked and sliced down the middle, I was like…. um, no. This is not a baked potato.
But anyway… bacon, avocados and chocolate would round out the list. Those are the top four, until I change my mind tomorrow.
And now I can easily say I won’t ever grab baked beans in a can again. So much flavor here, so much texture, so much bacon and so much booze. With just a hint of bourbon, these beans are definitely our new go-to recipe. They can be made in advance and with just an hour of prep work you can throw everything in the crockpot and leave them to their own devices.
Summer here we come!
Yield: 6 to 8
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4.99 from 336 votes
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Ingredients
- 1 pound dry navy beans
- 10 slices thick-cut bacon, cut into pieces
- 1 medium sweet onion, chopped
- 1 clove garlic, minced
- 2 cups water
- 3/4 cup of your favorite barbecue sauce
- 1 cup loosely packed brown sugar
- 1/4 cup ketchup
- 2 tablespoons molasses
- 1 cup bourbon
- 1 1/2 tablespoons ground mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons worcestershire sauce
Instructions
The night before, add beans to a large pot and cover with water. Drain the next morning.
Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.
Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add in beans, onions (and all of the bacon fat) and bacon to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more. These taste even better the next day!
Note: after 10-12 hours the liquid may still seem “liquidy.” It is imperative to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.
Course: Side Dish
Cuisine: American
Did you make this recipe?
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I appreciate you so much!
And later I’ll tell you about this bread. Because I love your guts. [/donotprint]
posted in: 4th of July, Beans, Memorial Day, Recipes, Side Dishes, Slow Cooker, Summer 297 comments
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Leave a Reply
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davor — Reply
Isn’t that a bit much sugar?
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Doug — Reply
I like to try different baked bean recipes & this one didn’t disappoint. I used a dutch oven instead of slow cooker (4 hours cook time at 350F). Used scotch instead of bourbon (also a bit less than called for) & cut back brown sugar to 2/3 cup.
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Rhiannon Williams — Reply
Is there any way to cook this faster? Can I put it on high?
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Sandi — Reply
I can’t find the word “Print”, so I can try your recipe. Is it here somewhere? I would love to have the recipe. Thanks much
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Scott — Reply
Generally, pressing ctrl-p works in most browsers.
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Sharon O —
Thank you!!!
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Chris — Reply
Or you might try copying and pasting into a either a word document or text file like Notepad
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Pam — Reply
There is a little box right beside the actual ingredients list (in turquois) that says PRINT RECIPE….
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gareth — Reply
Awesome recipe! This is our go-to breakfast bean recipe for camping!!
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Jennifer — Reply
Thanks so much for posting this recipe. I just made this for my July 4th party and it was a huge success. I doubled the recipe (except the bourbon, as we had so many kids that might not like the bourbon taste) and it turned out fabulous. Everyone loved them! Thanks again!
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Devi — Reply
I hate to write this, but these beans were an utter disappointment! I searched for a bean recipe and read almost all the comments about this one. It sounded awesome so I made a double batch and they were pretty much untouched. I googled what was the best bourbon to use for bean recipes because all we have in the house is Wild Turkey 101 and I thought that might be a little strong. My search assured me I couldn’t go wrong with Jim Beam. I used less than 2 cups for the double batch but other than that, followed the recipe exactly.
There was SO much grease from the bacon which caused the beans to literally be swimming in it. I let them cook on low for the 12 hours and then they sat for 2 more. The layer of grease was gross, so I skimmed off over a cup of it. I cooked them 4 hours longer on low and let them sit for another hour. Even though I presoaked the beans, they were still a little hard, but the flavor of the alcohol was unbelievably strong. They were inedible and I had to throw them out. It made me sick to think of the time/money/food that was wasted here.
I never write reviews, but I was so mad and disappointed with this recipe that I had to say my piece.-
Darlene — Reply
Sorry you didn’t have any luck with this recipe. Perhaps you used bacon with too much fat on the side? We generally choose a leaner bacon. My sister and I make this recipe twice a year with great results! We’ve never had grease on the top of ours. Too bad you threw them out. :( What a waste. I never comment or post but I was so mad reading your review I just had to defend this classic awesome recipe.
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Ian — Reply
You used 2 cups of bourbon!?! Waaay too much.
I use 1/2 the amount of bourbon. I love bourbon but 1 cup is too strong for most people. If I will be serving children too I only use 1/4 cup (for taste reasons, kids don’t like bourbon).
As for the fat…well a great baked bean recipe should have lots of fat (imho). Also, the beans taste much better (and are softer) the second day.
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Roberta —
So 1/2 cup for double recipe?
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Ann — Reply
I don’t know what I did wrong because I followed the recipe to a T but my beans were also not tender and the flavor of bourbon was too strong. I let them cook until the sauce was so thick that I felt like I needed to add more liquid and still the beans would not soften.
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Roberta —
I had read your comment before I made these today. I soaked the navy beans overnight and simmered them about 45 minutes. They were tender before they went into the crock pot. I only put 1/4 cup bourbon in a double recipe. The beans turned out amazing
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Jeff —
I don’t know how old your dry beans were, but dry beans over a year old sometimes will not soften. I found that out by buying in bulk, first beans cookedwere great, after about a year , seemed like the cooking times increased, at the end , we soaked the beans almost a full day before adding ingredients, clean water. Still took longer cook times , but we’re able to use
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Gordo — Reply
Wild turkey and Jim beam? this recipe was doomed from the start sweetheart. You get what you put in. Step up your grade
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Ian — Reply
I make this recipe all the time but I use a ~2lb bag (900 grams) of Navy Beans. I also use 1/2 the amount of bourbon. I love bourbon but 1 cup is too strong for most people. If I will be serving children too I only use 1/4 cup (for taste reasons, kids don’t like bourbon).
Great recipe and I’ve gotten many compliments.
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Pam — Reply
Just made these beans…..they are the best I have ever tasted (except for my Mothers of course)..I am 70 years old and I have been looking for a recipe like this for a long time. I didn’t put as much bourbon in as asked for I put in a generous 1/4 cup. I am in Canada and we don’t have “bourbon” so I used my husbands scotch. He wouldn’t let me have a whole cup…LOL LOL just kidding……they were SCRUMDELI=ICOUS thank you.
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Pam — Reply
BTW….the scotch was 25 year old single malt…not cheap stuff so that’s why he savours it….
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Lori Brenig — Reply
Made this today. Simmered for about 12 hours and the house smelled amazing! It didn’t thicken up, but it was absolutely delicious. We didn’t taste any bourbon taste, it just tasted good! Thanks for a great recipe.
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Lysa Stein — Reply
I made a double batch of these a couple of weeks ago for a BBQ. They were very bourbon strong but everybody gobbled them up. I soaked the beans for 24 hours then cooked them in a slow cooker on low for 24 hour since after 12 they were still firm. The house smelled great and they were delicious. Making them again for a party this weekend.
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Sheryl Fleming — Reply
I’ve been testing baked beans recipes for my father’s 80th birthday party. This was a waste of bacon and bourbon.
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Pam — Reply
These are the BEST baked beans I have ever made. My Mother used to make Boston Baked beans and these are as good as hers. I never was able to get her recipe so I was excited to try this one. Could eat them every day.. Superb !!!
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LeeAnn Williams — Reply
I’ve made these beans several times. Baked beans are so easy to adapt to your own flavor. I have made it with and without the bourbon – both good. I just increase the water if I don’t use bourbon. I usually bake mine in the oven rather than a crockpot. This is my base recipe, and I substitute with what I have on hand. I don’t have onion today, so I’m making them without onion. You really can’t go wrong in making baked beans. My favorite BBQ sauce is a hickory smoke, and the beans have that wonderful smokey flavor.
Thank you for this recipe. -
Daniel — Reply
I substituted all the water with bourbon. Oh joyous day! Thanks for sharing this gem of a bean recipe.
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Copper Field — Reply
Ive made these a number of times for BBQs and they are a firm favorite. They are amazing. I start by soaking the beans overnight in the slow cooker on low. I then make the beans in the slow cooker the next day. I think they are softer the longer they are soaked. On the third day, they go to the party! I keep them in the fridge overnight and then reheat at the party.
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Matt — Reply
Yeah neon clothing!
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Carol Weber — Reply
I’ve narrowed down the baked beans options I’ve found online to this recipe for Memorial Day this weekend. The problem is that my fridge is too small to do them ahead and then reheat them, and 12-14 hours cooking would require me to start these long before dawn. So as I considered all the options, I wondered why I couldn’t get these into the crockpot on Sunday afternoon and leave them there for 24 hours before finishing them off to serve at six o’clock on Monday evening.
One reviewer said she did these for 24 hours; has anyone else done that? Is there any issue with food safety to have them in a crock pot for that long? I would think it would also help with eliminating any extra juicyness. I’d love any feedback people are willing to share; thanks!
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Carol Weber — Reply
Oops, 10-12 hours–but, still, I don’t want to be making beans that early in the morning.
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Laura — Reply
You are such a crazy fun gal! Love your food blog! It’s hilariously creative and really great tasting recipes! Totally impressed! You would be on my show, if I had one!
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Karen — Reply
Does soak overnight mean 24 hours or 6-8 hours? Is there any reason you can’t soak 6-8 hours during the day then prep and cook overnight and let them sit and thicken from say 9am on ?Ready to serve for dinner.
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Olivia Wyles — Reply
Hello mate, I’ve gone through this recipes and it seems like all these recipes are very useful.
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Alan — Reply
Made these using a Dutch oven for 5 hours, followed by an hour of so resting with the lid on. These are fantastic! I will definitely be making these again and again.
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Heidi N Smith-Ash — Reply
Excellent recipe!!!
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Tanya — Reply
Can you cook these on high in crockpot? How many hrs. Thanks
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MichelleM — Reply
This recipe is a favourite in our house, my kids ask me to make it! I think using a really good bbq sauce makes a big difference.
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Shawn Haskett — Reply
I made this recipe! Its great, couldn’t stop eatn those beans! My crock pot was faster so i made sure the beans always had enough water.
Its like winter clothing, you can always take it off if you’re wearin it but y cant put it on if its not there.
Burnt beans are a big mess!! Lets keep them wet n safe!
Very tasty but used 4 tbl spoons vanilla instead of bourbon.
Thankyou!! I wrote out your recipe by hand,once for me,once for my daughter.😊 -
Linda J — Reply
I made the recipe today and will cook them for a party in a couple of days. I soaked the beans overnight and cooked them for probably an hour this morning. They still weren’t soft, but then it hit me that maybe the beans finish cooking in the crockpot. I wish there was information on the recipe about this. I doubled the recipe but cut the bourbon a bit since I don’t want an overwhelming bourbon taste. I can add more when it’s cooking if I think it needs it. I did taste it to see what it was like now (before cooking) and it was awfully sweet. I’m hoping it isn’t so sweet once it has cooked.
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aurora — Reply
Just a FYI for everyone saying that their beans didn’t get soft. you really need to soften them BEFORE adding the sugar and usually a good overnight soak does the trick. If your beans are still hard little turds after a long bath, then they’re perhaps old and should be replaced before proceeding.
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KB — Reply
Fabulous 👌
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Bailey — Reply
Really good but the bourbon is over-powering. I had to make a second batch without the bourbon to correct. 1 cup per batch is definitely too much. Apart from the bourbon issue, a great recipe.
