Crockpot Bourbon Baked Beans With Bacon Recipes

EASY BAKED BEANS RECIPE WITH BACON

Steps:

• Partially cook bacon: Heat a large pot or Dutch oven over medium-high heat and add chopped bacon. Cook for 4 minutes, stirring occasionally.
• Add veggies: Add in the onion, bell pepper and season generously with salt and pepper. Cook until softened, about 4-5 minutes. Add in the garlic and cook until fragrant and the bacon is browned, about 1 minute.
• Add in the remaining ingredients (if using slow cooker method, reduce water to ½ cup*), stirring to make sure everything is well combined. Season generously with salt and pepper. Bring everything to a simmer and cover with a tight fitting lid.
• OVEN: Cover pot and transfer it to a preheat 300 degree F oven (make sure oven rack is set to lower-middle position). Bake for 45 minutes, stirring once halfway through cooking. Remove the lid, stir, and continue to bake until the sauce is thickened and sticky, about an additional 30-45 minutes. If needed during baking, add more water to adjust consistency.
• STOVE TOP: Cover pot and reduce heat to maintain a simmer (between medium to medium-low). Cook, stirring at 30 minute intervals, for 1 ½ hours, or until the sauce is thickened and sticky.
• SLOW COOKER: (Make sure you reduced water to ½ cup in step 2) Transfer everything to the slow cooker and cook for 6 hours on LOW.
• Optional - For the candied bacon: Preheat oven to 350 degrees F. Line a rimmed sheet pan with aluminum foil for easy clean up. Place a wire rack insert into the sheet pan. In a shallow dish combine the sugar, cayenne, cinnamon and a pinch of black pepper. Working one slice of bacon at a time, press and rub the sugar mixture onto the bacon. Transfer to the wire rack. Repeat with remaining slices of bacon. Bake for 15-20 minutes, or until bacon is crip and cooked through. Remove to a paper towel lined plate to drain. Allow to cool. Cut or crumble bacon into desired sized pieces.
• Serve: Taste beans and adjust for salt and pepper to taste. Top with crumbled candied bacon if using.

CROCKPOT BOURBON BAKED BEANS WITH BACON

Steps:

• Pour beans into a large pot, cover with water and let sit overnight. The next morning, drain and rinse beans then set aside.
• In a large skillet, brown chopped bacon until crisp. Remove with slotted spoon to a paper towel.
• Add onions to pan with bacon grease and cook on medium heat until beginning to caramelize, about 15 minutes. Add garlic and cook additional 2 minutes.
• Combine remaining ingredients in the same large pot that you soaked the beans. Bring to a boil over medium-high heat. Add beans and return to boil. Pour into crockpot.
• Add crisp bacon, onions and garlic with bacon grease into crockpot. Cover and cook on high for 5-6 hours or on low for 10-12 hours. Stir occasionally.
• When beans are fully cooked, let crockpot sit on warm setting and simmer for an additional 30 minutes to 1 hour to thicken.

SLOW COOKER BOURBON BAKED BEANS

Steps:

• Cook bacon in a nonstick skillet. Remove to a paper towel-lined plate. Discard all but 1 tablespoon of bacon fat from the skillet. Saute onion in the bacon fat for 3-4 minutes.
• Place onions and all other ingredients, except bacon, in a 6-quart crockpot. Stir well, cover, and cook on low for 4 hours.
• Remove top, turn heat to high and cook 20 minutes to thicken some. Stir in bacon.

BOURBON BAKED BEANS - SLOW COOKER RECIPE

Steps:

• Combine all the ingredients except the bacon in slow cooker & stir.
• Cover & cook on low for 8 hours or on high for 3-5 hours. Stir every 30-60 minutes.
• About 20 minutes before serving add the cooked bacon crumbles.
• NOTE - if they start getting a little dry or pasty you can add a little more water to thin it out. But this is a sign that they have cooked for too long & you want to serve soon.

CROCKPOT BACON BOURBON BAKED BEANS

Steps:

• 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.

BOURBON AND DP BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.
• Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.
• Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.
• Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.
• Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 3 hours.