Bourbon Barbecue Baked Beans
There is nothing more iconic as a supporting player to a barbecue as a heaping side of smoky and sweet of baked beans. You could make an argument for slaw, and it has its place in pork q, but lets be real with each other - its beans and when you are in Kentucky, you do beans with bourbon, and its not bourbon unless its distilled in Kentucky. Use Bourbon.
- 3 15oz cans of white kidney beans, drained and rinsed.
- 1 lb of thick cut, smoked bacon. I prefer pecan smoked bacon.
- 2 medium yellow onions, diced.
- 2 4oz cans of diced green chiles with the juice.
1 15oz bottle of Somethin' Somethin' Sauce.
- 1/2 cup of bourbon. Kentucky Bourbon.
- 1 tablespoon of Somethin' For Rubbin'. If you want this to be spicy, use Somethin' To Cry About - its your world.
- 3 cups of pork broth. Can't find pork broth? Complain to your grocer and then use chicken broth - wonder later what you are missing.
- A 2 quart or larger dutch oven.
Over medium heat, render the bacon in a dutch oven until it begins to brown. Remove the bacon and set aside, leaving the fat. Try not to eat it all; be sure to eat some. Treat yo'self.
Add the onions to the bacon fat and sweat until translucent.
Add the green chiles and continue to cook until they wilt. Be sure to stir the pot so the bits on the bottom do not burn. If your chiles get some color on them, it was probably meant to be.
Add the bourbon to the pot, using it to deglaze any of the stuck bits from the bacon, onions and chiles.
Do you still have any bacon left? If so chop it up and add to the pot with the beans. Stir to coat all the beans.
Add the pork broth and stir to combine.
Place the pot in your oven, uncovered, for 2 hours at 225°F. Be sure to stir the beans every 30 minutes or so to ensure they do not burn.
Once the beans are cooked, be sure to taste and adjust the salt levels if necessary. Enjoy!
Alternatively, if you have smoker and are smoking something low and slow, you can place these beans below the meat you are smoking for 2 to 3 hours. The beans will collect the drippings from the meat and gain a nice smoky flavor.
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