Bourbon BBQ Beans
No summer cook out is complete without the beans, right? So, after all the time and effort you spent choosing high-quality proteins, sweating over a fire and smoking, barbecuing or grilling them to perfection, why would you open a CAN of beans and dump ‘em into a bowl? No, my friend, you need some epic beans to go with your competition-worthy smoked baby back ribs, or even just a good, thick, juicy burger. These beans fit that bill, and will become a staple for all future meat-cooked-on-a-fire events.
Bourbon Barbecue Baked Beans Recipe
1 lb thick cut bacon, diced (I use apple wood smoked)
1 large red onion, diced
1 bell pepper, diced
1 jalapeño*, diced
1 Granny Smith apple, diced
3 cans of beans, whatever kind you like. I use kidney, black, and white beans
1/2 cup raisins
3/4 cup barbecue sauce (something rich and sweet, like Sweet baby Ray’s)
4 tablespoons molasses
1/4 cup Kentucky Bourbon or Tennessee whiskey
2 teaspoons dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
In a large sauce pan (5 quarts or more), cook the bacon until crispy. Remove the bacon, and all but 2-3 tablespoons of the bacon fat. Add the onion, pepper and jalapeño and sweat them just until tender, about 5 minutes. Add the remaining ingredients, and the reserved bacon, and simmer over medium-low heat for about 30 minutes, until they thicken and the flavors come together. Serve with amazing barbecue.
*Depending on how spicy you like your beans, you may want to remove the veins and seeds from the jalapeño.