Baked beans are such a classic summer side dish. Those beans in a can come in such a variety of flavors these days.
But there is nothing like making a batch from scratch! These really are super easy to make, uncomplicated, with very little hands on time. And you can customize them any way you’d like. My baked beans have layers of flavor! No bbq sauce or ketchup here. They simmer for hours in rich vegetable stock, pure maple syrup, sweet brown sugar, tangy mustard, spicy chili powder, smoky paprika, and BOURBON! And of course, bacon, which makes everything taste even better!
Look at how beautiful and rich these become!
I used to think that making home made baked beans was time consuming. But honestly it’s not. You simply soak the beans in water overnight. The next day, once you saute the bacon and onion . . . . . everything else gets thrown in the pot and into the oven for several hours. All you have to do is enjoy the scent coming out of your kitchen and try to be as patient as you can. The result is better than anything you get on the shelves.
Got a pot luck, picnic or cookout to attend? Bring a pot of these luscious baked beans. Everyone will be soul satisfied!
- 1 pound of dried navy beans
- 6 slices of cherrywood smoked bacon
- 1 large onion, finely chopped
- 6 cups of vegetable stock
- ½ cup of pure maple syrup, divided
- 6 Tablespoons of bourbon, divided
- ¼ cup of Dijon mustard
- ⅓ cup of dark brown sugar
- ¼ teaspoon of pepper
- ¼ teaspoon of smoked paprika
- ¼ teaspoon of chili powder
- 2 bay leaves
- 2 teaspoons of Worcestershire sauce
- 2 Tablespoons of apple cider vinegar
- 1 teaspoon of salt
- Sort and wash the beans.
- Place them in a large dutch oven and cover them in water to 2 inches above the beans.
- Let the beans soak overnight.
- Drain the beans and wipe the pan dry.
- Preheat the oven to 350 degrees F.
- Heat a separate frying pan over medium high heat and then add the bacon to the pan.
- Cook for about 4-6 minutes until crisp.
- Drain the bacon on paper towels and then crumble them.
- Add 2 Tablespoons of the bacon drippings to the dutch oven.
- Over medium heat, add the onions to the dutch oven, and cook until the onions are soft and brown, stirring frequently for about 6 or 7 minutes.
- Add the beans, bacon, 4 cups of vegetable stock, ¼ cup of maple syrup, 4 Tablespoons of bourbon, Dijon mustard, Worcestershire sauce, brown sugar, pepper and bay leaves.
- Bring to a boil, then cover and place the dutch oven into the oven and bake for 2 hours.
- Then stir in the remaining 2 cups of vegetable stock, remaining ¼ cup of maple syrup, remaining 2 Tablespoons of bourbon, the smoked paprika and chili powder.
- Cover and bake another hour and a half, or until the beans are tender and the liquid is almost absorbed.
- Remove the bay leaves and stir in the vinegar and salt.
- Taste and adjust seasonings.
If you ate today, thank a farmer!