Thick and saucy maple bourbon baked beans recipe that makes the perfect dinner at home or over the fire.
Baked beans are hearty and filling for those days when a serious energy boost is in order. That's what makes beans such a great meal when camping and out hiking all day. This version is a little sweet and smoky with just a hint of bourbon to tie it all together and make one heck of a meal.
This recipe calls for canned beans, which speeds up the cooking time for these baked beans considerably. If all you have on hand are dried beans, these can still be used instead. Dried beans will need to be soaked overnight in water or boiled before starting this recipe. With dried beans, this recipe will take longer to bake in the oven, so adjust times accordingly, and check cooking progress often.
Along with the pancetta (or bacon) I sometimes also like to add some sliced franks for that real cookout taste and feel.
TIP: Try making these over your next campfire for an additional smokiness that is next level yum!
TIP: If you can't find maple liquid smoke, try omitting this and using smoked maple syrup instead. Other types of liquid smoke are also acceptable, though the amount should be halved.
(Makes 8 servings)
1 package (200g) pancetta, diced (or 3 slices bacon chopped)
1 large sweet onion, diced
1 cup ketchup
1/4 cup bourbon
2 tablespoons cooking molasses
2 tablespoons Dijon mustard
2 tablespoon pure maple syrup
1 tablespoon Worcestershire sauce
1/2 teaspoon maple liquid smoke
1 teaspoon salt
1/2 teaspoon ground black pepper
1, 1/4 cups water
2 cans (540ml ea.) pinto beans, drained and rinsed
1 can (540ml) navy beans, drained and rinsed
Preheat oven to 400°F / 200°C.
In a large cast iron pan over medium-high heat, cook the pancetta until it starts to become crisp and browned. Add the onion and sauté until it becomes soft (about 7 to 10 minutes).
Add the ketchup, bourbon, cooking molasses, Dijon, maple syrup, Worcestershire sauce, maple liquid smoke, salt, ground black pepper, and water then stir well. Add the drained and rinsed beans then mix well and allow to come to a boil. Remove from heat and transfer the cast iron pan to the oven to bake uncovered for 45 minutes or until it becomes thick.
Remove from the oven and let stand for 15 minutes then serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information Per Serving:
total calories = 300 | total fat = 6.69g | saturated fat = 2.24g | cholesterol = 7.5mg | sodium = 923mg | net carbohydrates = 36.56g | dietary fibre = 9.56g | sugars = 16.3g | protein = 10.16g