Email to Cat      

Sweet and Savory Bourbon Baked Beans

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"I happen to think one should always have a bottle of bourbon on hand for camping, and this recipe provides the perfect excuse to tuck one into your supply box. These beans make a great side dish to any barbecued meat, but frankly the dish is so satisfying that I'm happy to eat it for dinner — especially if I have a piece of Honey-Sweetened Cornbread to dunk into the sauce."

List of Ingredients

â—¦ 4 ounces thick-cut bacon, diced
â—¦ 1 cup packed brown sugar
â—¦ ½ cup spicy mustard
â—¦ 1 ¼ cups water
â—¦ â…” cup bourbon
â—¦ 3 (15-ounce) cans navy or great northern beans, drained and rinsed
â—¦ Kosher salt
â—¦ Freshly ground black pepper


Recipe

Heat the Dutch oven over a bed of 10 hot coals. Add the bacon and cook, stirring frequently, until browned, about 6 minutes. Transfer the bacon to a paper towel-lined plate and drain excess fat from the pot, leaving just about 2 tablespoons.

Add the brown sugar, mustard, water, and bourbon to the Dutch oven and bring to a boil. Cook, stirring frequently, until the sugar dissolves. Stir in the beans, salt, and pepper and cover the pot. Remove 4 of the coals from beneath the pot and add 18 hot coals to the lid. Cook, stirring occasionally and adding a bit of additional water if needed, until the sauce is thick, 45 to 60 minutes. You'll need to keep coals burning alongside your cooking area so that you can add them as the original coals die out.

Add the cooked bacon, stirring to mix, and continue to cook, covered, for about 15 more minutes. Serve hot.