Heck yeah alliteration! Don’t you love it? I do. But I’m a dork. True story. My best friend growing up nicknamed me Krod, it’s dork backwards. Yeah, that really singles you out as a dork, huh? Whatever. I like it.
Anyway, anyone else having epic heat waves this week? Holy cow, can’t even handle it. I have a terrible time regulating my body temperature. If it’s cold outside I’m 20 degrees colder, if it’s warm outside I’m 20 degrees warmer, if it’s hot outside, I die. Another true story. I’m actually a ghost writing this post right now.
So here’s an awesome, flavorful, easy recipe for baked beans that does not require a stove or an oven. Well, it sort of requires a stove but only for a few minutes, and really you could leave the stove part out if you want to be that person who doesn’t like bacon. I guess I could understand that, but really I’d be giving you the stink eye.
This here is a mashup of two recipes different recipes. I had all these intentions of soaking my own beans etc etc, but when I realized I’d have to start two days in advance, and the chicken needed to be soaked a day in advance it made me sad. So I took a short cut, sue me. It was Memorial Day weekend, I wanted to have some fun.
These beans have The BF’s stamp of approval, I’m allowed to make them whenever I want. Score? I’m not a huge baked beans fan, but whatevs. So, I made these a little sweeter because they were going to act as the syrup replacement for the fried chicken and waffles I was making. I suggest if you’re using them as a side dish for cornbread and hot dogs you dial back the brown sugar. On their own, I think they’re a little sweet, but that might just be me.
*Just a Note: Have you guys seen how many varieties of pork ‘n’ beans there are? My lordy! I went with regular homestyle because I was going to amp the flavor anyway. If you want to go vegetarian, leave out the bacon and use the vegetarian baked beans. I haven’t experimented with the other bean flavors so I have no idea how they’ll work, but feel free to give it a try.
Crock-pot Bourbon Bacon Baked Beans
1 pound thick cut bacon
1 medium yellow onion, diced
2 tsp ground mustard
2 large (28 oz) cans of pork ‘n’ beans (I went with just the regular homestyle)
3/4 cup BBQ sauce (I used bone suckin’ sauce, it’s amazeballs)
3/4 cup brown sugar
2 tbsp molasses
1/4 cup apple cider vinegar
1/2 cup bourbon (more if you’d like a headier flavor)
2 large dried hot chilies
In a large skillet fry your bacon until crispy. Drain on a paper towel and reserve fat in the skillet. While the bacon is frying place the dried chilies in a small sauce pan with a tight fitting lid. Cover with water, and bring to a boil. Once boiling remove pan from heat, cover with lid and let soak for 10 minutes, until softened.
In the same skillet the bacon was fried, cook the onions until translucent, about 5-8 minutes. Add the mustard powder and cook another minute. Transfer the onions and cooking fat to a large crock pot. Add the remaining ingredients to the pot (beans, BBQ sauce, etc.). Once chilies have softened carefully use tongs to remove the stems and roughly dice. Add this to the pot with 1 cup of the reserved cooking liquid. Stir to combine.
Set crock pot to high and cook, stirring occasionally, for 2 – 3 hours or on low for 5 – 6 hours. Serve immediately with your favorite main dishes. Can be kept in an airtight container in the fridge for a few days. Leftovers can be frozen for a few months.