I’m sharing Bourbon Bbq Baked Beans made from brown sugar, molasses, mustard, Worcestershire sauce, onion, and bacon, a barbecue-style twist that takes a familiar bean pot in an unexpected direction.
I never expected a little bacon and bourbon could start arguments at a potluck. I toss chopped bacon and a splash of bourbon into the slow cooker and walk away, because the real work happens long after I leave the kitchen.
The finished Slow Cooker Bourbon Baked Beans come out smoky, sticky and kind of dangerous, not the same old side. Some folks call them Barbecue Beans, others label my batch Bourbon Bbq Baked Beans and won’t stop asking where they can get seconds.
It’s simple but sneaky, and you’ll probably hide the recipe, I did.
Ingredients
- Beans: Full of fiber and protein, they bulk up the dish, hearty.
- Bacon: Adds smoky salty fat and lots of flavor, not exactly light.
- Brown sugar: Gives caramel sweetness and depth, makes it sticky and sweet.
- Molasses: Deep earthy sweetness, strong flavor, adds color and richness.
- Bourbon: Boozy warmth and complexity, little cooks off but adds aroma.
- Yellow onion: Softens and sweetens as it cooks, brings savory backbone.
- Dijon mustard: Bright tang and slight heat, balances sweetness with zip.
- Worcestershire sauce: Umami booster, vinegar and anchovy notes, deepens overall flavor.
- Smoked paprika: Adds gentle smokiness and warm color, subtle peppery undertone.
- Apple cider vinegar: Bright acid cut through richness, keeps flavors lively and balanced.
Ingredient Quantities
- 4 (15-ounce) cans navy or great northern beans, drained and rinsed
- 6 slices bacon, chopped
- 1 medium yellow onion, finely chopped
- 1 cup packed light brown sugar
- 1/4 cup molasses
- 1/2 cup ketchup
- 1/4 cup bourbon
- 2 tablespoons Dijon or yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
How to Make this
1. Cook the chopped bacon in a large skillet over medium heat until browned and mostly crisp, then transfer most of it to a paper towel lined plate, leaving about 1 to 2 tablespoons of bacon fat in the pan.
2. Add the finely chopped yellow onion to the bacon fat and cook until soft and translucent, about 4 to 6 minutes, scraping up browned bits so they dont go to waste.
3. Pour the 1/4 cup bourbon into the skillet to deglaze, let it bubble for 20 to 40 seconds while scraping the pan, then remove from heat (do not flambé).
4. In the slow cooker combine the drained and rinsed beans, 1 cup packed light brown sugar, 1/4 cup molasses, 1/2 cup ketchup, 2 tablespoons mustard, 2 tablespoons Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
5. Stir in the cooked onions, most of the bacon (reserve a handful for topping) and the bourbon with its pan drippings, mixing well so everything is evenly coated.
6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until flavors meld and sauce is thickened.
7. If the beans are too thin near the end, mash about 1 cup of beans against the side of the cooker with a spoon or remove lid and cook on HIGH uncovered for 20 to 45 minutes to reduce; taste and adjust salt or pepper if needed.
8. Stir in any accumulated juices, sprinkle the reserved crisp bacon over the top, let rest 10 minutes so the sauce sets, then serve warm.
Equipment Needed
1. Large skillet or frying pan for browning the bacon and cooking the onions
2. Slow cooker (4 to 6 qt) for simmering the beans
3. Chef’s knife and cutting board for chopping bacon and onion
4. Can opener and colander or fine mesh strainer to drain and rinse the beans
5. Measuring cups and measuring spoons for sugar, molasses, bourbon etc
6. Wooden spoon or silicone spatula for scraping the pan and stirring
7. Plate plus paper towels to drain and crisp the bacon
8. Sturdy spoon or small potato masher to mash about a cup of beans if needed
9. Ladle or large serving spoon for portioning and serving
FAQ
Slow Cooker Bourbon Baked Beans Recipe Substitutions and Variations
- Bacon: swap with about 8 oz smoked sausage (kielbasa) or 6 oz pancetta, or for a meatless option use 8 oz chopped smoked tempeh or cremini mushrooms sautéed with 1 tsp liquid smoke; brown the substitute first so you still get that savory fat.
- Bourbon: for no-alcohol use 1/4 cup apple cider plus 1 tsp vanilla extract, or use 1/4 cup strong brewed coffee for deeper, roasted notes — both keep sweetness and warmth without the booze.
- Molasses: replace 1/4 cup with 1/4 cup maple syrup for a milder, sweeter profile, or mix 3 tbsp dark brown sugar + 1 tbsp maple syrup to better mimic molasses thickness and richness.
- Light brown sugar: no brown sugar? use 1 cup granulated sugar + 1 tbsp molasses, or swap 1:1 with coconut sugar for a slightly less sweet, caramel like taste.
Pro Tips
1) Cook the bacon past “mostly crisp” because it will soften in the sauce, youll want it crunchy when you serve. Save 1 to 2 tablespoons of the fat for the onions, and if some bacon gets limp just re-crisp it on a hot skillet or under the broiler for a few minutes before topping.
2) When you deglaze with the bourbon really scrape the pan and let it bubble a bit longer than you think, that burns off the harsh boozy edge and concentrates flavor. Dont flambé it, but if you dont want alcohol use a splash of apple cider or extra ketchup plus a teaspoon of vanilla for similar depth.
3) For a thicker, creamier sauce mash about a cup of beans against the side of the slow cooker or stir in 1 tablespoon tomato paste. If you need to speed things up mix a teaspoon cornstarch with cold water and stir it in near the end, cook uncovered for 15 to 30 minutes to set.
4) Make ahead is your friend, these taste better the next day after the flavors meld. Chill, then gently reheat on the stove with a splash of water or broth and re-crisp the reserved bacon right before serving, its way better that way.
Slow Cooker Bourbon Baked Beans Recipe
I'm sharing Bourbon Bbq Baked Beans made from brown sugar, molasses, mustard, Worcestershire sauce, onion, and bacon, a barbecue-style twist that takes a familiar bean pot in an unexpected direction.
8
servings
418
kcal
Equipment: 1. Large skillet or frying pan for browning the bacon and cooking the onions
2. Slow cooker (4 to 6 qt) for simmering the beans
3. Chef’s knife and cutting board for chopping bacon and onion
4. Can opener and colander or fine mesh strainer to drain and rinse the beans
5. Measuring cups and measuring spoons for sugar, molasses, bourbon etc
6. Wooden spoon or silicone spatula for scraping the pan and stirring
7. Plate plus paper towels to drain and crisp the bacon
8. Sturdy spoon or small potato masher to mash about a cup of beans if needed
9. Ladle or large serving spoon for portioning and serving
Ingredients
-
4 (15-ounce) cans navy or great northern beans, drained and rinsed
-
6 slices bacon, chopped
-
1 medium yellow onion, finely chopped
-
1 cup packed light brown sugar
-
1/4 cup molasses
-
1/2 cup ketchup
-
1/4 cup bourbon
-
2 tablespoons Dijon or yellow mustard
-
2 tablespoons Worcestershire sauce
-
1 tablespoon apple cider vinegar
-
1 teaspoon smoked paprika
-
1/2 teaspoon kosher salt
-
1/2 teaspoon ground black pepper
Directions
- Cook the chopped bacon in a large skillet over medium heat until browned and mostly crisp, then transfer most of it to a paper towel lined plate, leaving about 1 to 2 tablespoons of bacon fat in the pan.
- Add the finely chopped yellow onion to the bacon fat and cook until soft and translucent, about 4 to 6 minutes, scraping up browned bits so they dont go to waste.
- Pour the 1/4 cup bourbon into the skillet to deglaze, let it bubble for 20 to 40 seconds while scraping the pan, then remove from heat (do not flambé).
- In the slow cooker combine the drained and rinsed beans, 1 cup packed light brown sugar, 1/4 cup molasses, 1/2 cup ketchup, 2 tablespoons mustard, 2 tablespoons Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Stir in the cooked onions, most of the bacon (reserve a handful for topping) and the bourbon with its pan drippings, mixing well so everything is evenly coated.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until flavors meld and sauce is thickened.
- If the beans are too thin near the end, mash about 1 cup of beans against the side of the cooker with a spoon or remove lid and cook on HIGH uncovered for 20 to 45 minutes to reduce; taste and adjust salt or pepper if needed.
- Stir in any accumulated juices, sprinkle the reserved crisp bacon over the top, let rest 10 minutes so the sauce sets, then serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 273g
- Total number of serves: 8
- Calories: 418kcal
- Fat: 3.8g
- Saturated Fat: 1g
- Trans Fat: 0.04g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 7.5mg
- Sodium: 375mg
- Potassium: 713mg
- Carbohydrates: 75g
- Fiber: 8.5g
- Sugar: 48.9g
- Protein: 13.5g
- Vitamin A: 400IU
- Vitamin C: 3mg
- Calcium: 81mg
- Iron: 3.1mg