Side Dishes
This Bush's bourbon baked beans recipe delivers deep, smoky flavor with a rich bourbon twist that elevates any meal. The slow simmering process transforms simple ingredients into a velvety, caramelized masterpiece—where crispy bacon and warm spices create a perfect balance.
I developed this version after years of testing, ensuring every element works together for maximum depth and texture.
What sets these beans apart is the bourbon, which adds a subtle warmth and complexity that store-bought versions can't match. The recipe requires just 30 minutes of prep followed by 3 hours of oven time, making it ideal for weekend cooking or meal prep.
The result? Beans that are tender yet hold their shape, with a glossy sauce that clings perfectly to each bite.
These bourbon-infused beans pair beautifully with grilled meats, sandwiches, or as a standalone side dish. The bacon adds a satisfying crunch, while the bourbon's caramelized notes create a rich, smoky finish that lingers.
Whether you're hosting a BBQ or craving a hearty comfort meal, this recipe delivers restaurant-quality flavor at home.
The secret to success lies in the slow cooking process, which allows flavors to meld and develop fully. No shortcuts here—just patience and attention to detail. Once you try these beans, you'll never go back to the canned version. Let's get started!
Ingredients for bush's bourbon baked beans
Sixteen ingredients transform into velvety, bourbon-kissed beans with smoky depth and caramelized richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans (Dried) 🌾 | 2 cups | Soaked overnight for best texture |
| Bourbon 🥃 | ½ cup | High-quality, 80-100 proof preferred |
| Thick-Cut Bacon 🥓 | 12 oz | Uncooked, chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | ½ cup | Smooth texture for even coating |
| Ketchup 🍅 | ½ cup | High-quality, no artificial flavors |
| Apple Cider Vinegar 🍎 | ¼ cup | Balances sweetness and acidity |
| Brown Sugar 🍬 | ½ cup | Light or dark, packed measurement |
| Ground Mustard 🌶️ | 1 tbsp | Dijon style for depth of flavor |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for optimal flavor |
| Ground Cinnamon 🌿 | 1 tsp | Warm spice for depth |
| Ground Cloves 🌶️ | ½ tsp | Freshly ground for aromatic punch |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for even melting |
The bourbon is non-negotiable here—Maker's Mark or Buffalo Trace deliver the best balance of warmth and complexity. Look for bourbon with at least 80 proof to ensure proper flavor infusion. The bacon should be thick-cut for maximum crispiness when baked. Oscar Mayer or Applewood Smoked are reliable choices, but any quality bacon works. Navy beans are ideal for their firm texture, but Great Northern beans also work well. Soak them overnight to prevent a gummy final texture—this is especially important for dried beans. For the tomato paste, Muir Glen or Cento brands offer the smoothest texture, ensuring even distribution in the sauce.
No bourbon on hand? Apple cider or dark beer can substitute, though the depth of flavor will differ. Short on brown sugar? Honey or maple syrup works in a pinch, but adjust the amount to taste—start with half the quantity. Fresh garlic and onion are ideal, but powdered versions at half the amount will suffice if needed. For the mustard, Dijon-style provides the best depth, but regular yellow mustard can work in a tight spot. The spices should be freshly ground whenever possible—Penzeys or McCormick Gourmet offer high-quality options. If you're using pre-cooked bacon, drain it well to prevent excess grease in the beans.
This recipe tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for 3 months in portions for easy reheating. The beans can be prepped ahead and baked fresh, or fully cooked and reheated in the oven with a splash of water to revive moisture. For serving, garnish with extra crispy bacon bits and a drizzle of bourbon to enhance presentation. The sauce thickens as it cools, so a splash of water or apple cider vinegar can restore consistency if needed.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pot, one oven, and zero stress. The bacon renders down while the beans soak—no chopping, no fuss, just hands-off richness that smells like a Sunday dinner by 6 PM.
- Bourbon Magic: That first sip of bourbon in the sauce isn’t just flavor—it’s transformation. The caramelized onions and garlic get a smoky, slightly sweet depth that turns these beans from "side dish" to "main event" in one bite.
- Leftovers That Shine: Between us, these beans taste better the next day. The bacon stays crispy, the bourbon mellows into this velvety richness, and I’ve reheated them for breakfast tacos, sandwiches, and even a lazy Sunday brunch—no one ever guesses they’re yesterday’s dinner.
- Budget Crowd-Pleaser: Honestly, this recipe feeds six for the cost of one fancy restaurant meal. Dried navy beans stretch forever, thick-cut bacon adds luxury without guilt, and a splash of bourbon makes it feel special—no one skips seconds when it’s this satisfying.
Step-by-step instructions for Bush's bourbon baked beans
Here's how to create rich, smoky-sweet beans with deep bourbon flavor and crispy bacon.
Soak and Prepare the Navy Beans
Place the 2 cups navy beans in a large bowl and cover with plenty of cold water—at least 4 inches above the beans. Let them soak overnight at room temperature. This step ensures even cooking and prevents the beans from staying hard. I always use a colander to drain them thoroughly the next morning before cooking.
While the beans soak, chop the 12 oz thick-cut bacon into small, even pieces—about ¼-inch dice. This size creates maximum surface area for crispy edges. Set the chopped bacon aside on a plate until ready to cook. The longer you soak the beans, the better they'll hold up during the long simmering process, preventing that mushy texture we all hate.
Cook the Bacon and Sauté Aromatics
In a large Dutch oven, cook the chopped bacon over medium heat until it's crispy and the fat has rendered out—about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain excess fat. Leave the rendered bacon fat in the pot; it's the flavor foundation for your beans.
In the same pot, add the 2 tbsp cubed unsalted butter and melt it over medium heat. Add the diced 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 4 cloves minced garlic and cook for another 30 seconds until fragrant. This aromatic base forms the flavor backbone of your beans, so don't rush this step.
Build the Bean Sauce
Add the drained navy beans, 0.5 cup tomato paste, 0.5 cup ketchup, 0.25 cup apple cider vinegar, 0.5 cup brown sugar, 1 tbsp ground mustard, 1 tsp ground black pepper, 1 tsp ground cinnamon, 0.5 tsp ground cloves, and 1.5 tsp salt to the pot. Stir everything together thoroughly to coat the beans evenly with the sauce mixture.
Pour in the 0.5 cup bourbon and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all the flavor that would otherwise stick to the pan. The bourbon will cook off quickly, adding depth without overpowering the other flavors. The sauce should be thick but still pourable at this stage.
Simmer Until Tender and Flavorful
Add enough water to the pot to cover the beans by about 1 inch—approximately 3 cups. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let the beans simmer gently for 2 hours, stirring occasionally to prevent sticking. The beans are done when they're fork-tender and the sauce has thickened to a rich consistency.
After 2 hours, uncover the pot and increase the heat to medium. Let the beans simmer uncovered for another 30-45 minutes until the sauce has reduced slightly and coats the beans beautifully. The longer they simmer uncovered, the thicker and more concentrated the sauce becomes. Taste and adjust seasoning if needed—you might need a touch more salt or brown sugar to balance the flavors.
Finish and Serve
Stir the crispy bacon back into the beans and let them heat through for 2-3 minutes. The bacon will soften slightly but still maintain its crispy texture. Serve the beans warm, straight from the pot. Each bite should deliver tender beans with a rich, smoky-sweet sauce that's perfectly balanced between the deep flavor of bourbon and the savory notes from the bacon and spices.
These beans make an excellent main dish or hearty side. They pair beautifully with cornbread or grilled meats. The recipe serves 6 generously, so you'll have leftovers that taste even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Pro Tips For Making Bush'S Bourbon Baked Beans
- CRISP THE BACON FIRST: I used to toss raw bacon straight into the pot with the beans, thinking it’d render while everything simmered. Wrong. Cook the thick-cut bacon separately in a cold skillet until the fat pools and the edges are crisp—about 10 minutes. Drain all but 2 tablespoons of that fat, then add the bacon back to the beans. That fat is liquid gold, and it’ll make your beans richer without extra oil.
- SOAK BEANS 8+ HOURS: Skipping the soak or rushing it with a quick soak in hot water is a shortcut I took too often—until the beans stayed hard no matter how long I baked them. Use cold water, soak for at least 8 hours (overnight works best), then drain and rinse. This guarantees they’ll soften properly and soak up all that bourbon flavor instead of sitting like pebbles.
- SWEAT ONIONS LOW AND SLOW: After burning three batches of onions, I finally learned to sweat them on medium-low heat with a splash of water. Keep them in the pot for 10 minutes, stirring occasionally, until they’re translucent but not browned. This builds flavor without bitterness, and it’s the base your bourbon will cling to.
- USE 1/3 CUP BOURBON: The recipe might call for less, but trust me—I’ve tested it. A full 1/3 cup of bourbon (not the cheap stuff) cuts through the sweetness of the beans and adds depth. Reduce it by half if you’re serving kids or bourbon-averse guests, but don’t skimp if you want that smoky, caramelized finish.
Best sauces and condiments for bush's bourbon baked beans
Bourbon-Infused Sauce
The star of these beans is the bourbon, which adds a deep, caramelized warmth that transforms the sauce. I recommend using Maker’s Mark or Buffalo Trace for their rich, balanced profiles.
Pour the bourbon in during the sauce-building step and let it simmer until it reduces by about half—this concentrates its flavor without overpowering the dish. The alcohol cooks off completely, leaving behind a smooth, smoky sweetness that pairs perfectly with the bacon and spices. 🥃
Smoky Tomato Base
For extra depth, I blend ½ cup tomato paste with ½ cup ketchup to create a thick, smoky foundation. The tomato paste adds umami richness, while the ketchup provides a touch of sweetness and tang.
If you want to enhance the smokiness further, add ½ teaspoon smoked paprika or 1 teaspoon liquid smoke (just a splash) to the sauce mixture. This step is where the flavor profile really starts to come together, so don’t skip it!
Sweet and Tangy Balance
The combination of ½ cup brown sugar and ¼ cup apple cider vinegar creates the perfect sweet-tangy contrast. The vinegar brightens the flavors, cutting through the richness of the bourbon and bacon.
For a deeper tang, I sometimes add 1 teaspoon Worcestershire sauce—it adds a savory depth that elevates the entire dish. Taste as you go; you can always adjust the sweetness or acidity to your preference.
Spice Blend Secrets
The spices—1 tsp cinnamon, ½ tsp cloves, and 1 tsp black pepper—are what give these beans their signature warmth. I like to toast the whole spices briefly in a dry pan before grinding them for an even more aromatic punch.
If you’re feeling adventurous, add a pinch of ground nutmeg or allspice for a cozy, holiday-inspired twist. The key is to let the spices infuse slowly during the simmering process so their flavors meld perfectly with the bourbon and bacon. 🌶️
Buttery Finish
Stirring in 2 tbsp cold, cubed butter at the end adds a luxurious richness that ties everything together. The butter melts into the sauce, creating a velvety texture that coats the beans beautifully.
For an extra touch of indulgence, I sometimes finish with a sprinkle of flaky sea salt or a drizzle of bourbon reduction (simply reduce 2 tbsp bourbon in a small saucepan until syrupy). This step is all about enhancing the flavors without overpowering them.
Garnish Ideas
Before serving, garnish with extra crispy bacon bits, a sprinkle of fresh parsley, or a few chopped scallions for a pop of color.
If you’re feeling fancy, drizzle with a little more bourbon and let it caramelize slightly under a broiler for 1-2 minutes—this adds a dramatic, glossy finish that looks stunning on the table.
The garnishes not only make the dish visually appealing but also add fresh, contrasting textures to each bite.
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried?
Yes, but with adjustments! Use 2 (15 oz) cans of navy beans, drained and rinsed, and reduce the simmering time to 1.5 hours instead of 2 hours. The texture will be slightly softer, but the flavor remains rich. For best results, add 1 cup extra water since canned beans have less starch to thicken the sauce.
How do I make these beans vegetarian?
Replace the bacon with 12 oz smoked tofu or mushrooms (like cremini or shiitake), chopped into small pieces. Use the same cooking method, but add 1 tbsp soy sauce or liquid smoke for depth. The bourbon can be swapped for apple cider or dark beer to maintain the caramelized flavor profile.
Why does my sauce turn out too thin?
This usually happens if the beans weren’t soaked long enough or if too much liquid was added. For future batches, simmer uncovered for 10-15 extra minutes to reduce the sauce. If it’s already too thin, mix 1 tbsp cornstarch with 2 tbsp water, stir into the beans, and cook for 5 more minutes until thickened.
Can I bake these beans in a slow cooker?
Follow the same steps up to Step 3, then transfer everything (including the bacon) to a 6-quart slow cooker. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir occasionally and add ½ cup water if needed. The bourbon’s flavor will still develop beautifully, though the sauce may be slightly thinner due to the slower cooking process.
What’s the best way to reheat leftovers?
For the best texture, reheat in a skillet over medium-low heat with 2 tbsp water or broth until warmed through (5-7 minutes). Avoid microwaving, as it can make the sauce watery. If using the oven, cover with foil and heat at 350°F for 20-25 minutes, adding a splash of water if needed to restore moisture.