Burbon Baked Beans
Submitted by Skyner
Slow cooker bourbon baked beans loaded with crushed pineapple, chili sauce, strong coffee, brown sugar, and molasses. Sweet, smoky, boozy, and effortless for cookouts and potlucks.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsY’all, these aren’t your grandma’s plain baked beans.
Four cans of beans get dumped into a slow cooker with bourbon, strong coffee, crushed pineapple, chili sauce, brown sugar, and molasses. Two hours on high and you’ve got a thick, bubbling pot of sweet-smoky-boozy goodness that’ll steal the show at any backyard gathering.
The bourbon and coffee add a deep, roasty backbone while the pineapple brings just enough tropical sweetness to keep things interesting.
Dump it all in, set it, and forget it until dinnertime.
Pro Tips
- No bourbon on hand? Tennessee whiskey works just as well. The alcohol cooks off but the caramel warmth stays.
- Make strong coffee by dissolving 1 teaspoon of instant coffee granules in half a cup of hot water.
- Uncover the slow cooker for the last stretch of cooking to let the sauce thicken up. Serve with a slotted spoon so you get beans, not a puddle.
Ingredients
Directions
Combine beans and remaining ingredients in a Crock-Pot or other slow cooker.
Cover and cook on high 2 hours; uncover and cook to desired consistency.
Serve with a slotted spoon.
NOTE: To make strong coffee, dissolve 1 teaspoon instant coffee granules in ½ cup hot water.
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