Classic Bourbon-Bacon Baked Beans — Slow-Baked Steakhouse Side for Labor Day Cookouts

How to Make Classic Bourbon-Bacon Baked Beans — Slow-Baked Steakhouse Side for Labor Day Cookouts

1. 1

   Step 1: Render bacon and soften aromatics

   Preheat your oven to 300°F (150°C) for the oven method or preheat your smoker to 250°F (120°C) if smoking. In a large ovenproof Dutch oven or heavy 4–5 qt pot, cook the chopped bacon over medium heat until the fat renders and the pieces are crisp, 8–10 minutes. Remove most of the crisp bacon to a plate (reserve about 2 tablespoons of chopped bacon for garnish if you like) and leave 2–3 tablespoons of bacon fat in the pot; use that fat to sauté the diced onion until translucent, then add the minced garlic and cook 30–60 seconds until fragrant.

   For this step

   • 8 ozThick-cut bacon, chopped
   • 1 largeYellow onion, finely diced
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Build the sauce and deglaze with bourbon

   Push the onion and garlic to the side and add the tomato paste, stirring into the fat and cooking 1–2 minutes to deepen the flavor. Add the brown sugar, maple syrup, Worcestershire sauce, smoked paprika, salt, and pepper, then pour in the bourbon to deglaze the pan, scraping up any browned bits. Simmer 1–2 minutes to reduce alcohol and meld flavors.

   For this step

   • 4 15 oz canNavy or cannellini beans, drained (4 × 15 oz cans)
   • 1/3 cupBourbon
   • 1/3 cupPure maple syrup
   • 1/3 cupPacked dark brown sugar
   • 2 tbspTomato paste
   • 2 tbspWorcestershire sauce
   • 1 tsp paprika + 1 tsp salt + ½ tsp pepperSmoked paprika, kosher salt, and black pepper (combined)
   
3. 3

   Step 3: Add the beans and combine

   Stir in the drained beans and the crumbled crisp bacon, folding gently so the beans are coated without breaking too many. Taste and correct seasoning — add a touch more maple or a dash more Worcestershire if you like sweeter or tangier notes. If the mixture seems dry, add 2–4 tablespoons of water or reserved bacon fat.
   
4. 4

   Step 4: Slow-bake in oven or finish on the smoker

   For the oven method: cover the Dutch oven and bake at 300°F (150°C) for 1 hour 45 minutes, then uncover and bake another 15–30 minutes until thick and saucy, stirring once halfway through. For the smoker method: transfer the covered Dutch oven (or an aluminum pan covered tightly with foil) to a 250°F (120°C) smoker and smoke 2–3 hours until beans are deep brown and slightly smoky; uncover for the last 20–30 minutes to thicken. Remove from heat and let rest 10 minutes — the sauce will thicken as it cools.
   
5. 5

   Step 5: Finish and adjust

   If you want a creamier texture, mash about 1 cup of the beans against the side of the pot with a spoon, then fold back in; otherwise leave them whole for texture. Stir in up to 2 tablespoons more maple or 1 tablespoon apple cider vinegar to brighten if necessary, then fold in any reserved crisp bacon pieces for garnish.
   
6. 6

   Step 6: Make-ahead, crowd-sizing and reheating tips

   Make ahead: cool to room temperature, cover, and refrigerate up to 3 days (or freeze up to 2 months in airtight containers). To reheat for a cookout, transfer to a slow cooker on low for 1–2 hours, rewarm covered in a 325°F (160°C) oven for 30–45 minutes, or reheat gently on the stovetop with a splash of water. Crowd-sizing: multiply the recipe by 1.5–2 for 10–12 people and bake in a large roaster; if increasing more than 2×, cook in separate pans for even heat and smoke penetration. Finish on the smoker for 20–30 minutes if you want to add extra smoky flavor right before serving.
   

1. Preheat your oven to 300°F (150°C) for the oven method or preheat your smoker to 250°F (120°C) if smoking. In a large ovenproof Dutch oven or heavy 4–5 qt pot, cook the chopped bacon over medium heat until the fat renders and the pieces are crisp, 8–10 minutes. Remove most of the crisp bacon to a plate (reserve about 2 tablespoons of chopped bacon for garnish if you like) and leave 2–3 tablespoons of bacon fat in the pot; use that fat to sauté the diced onion until translucent, then add the minced garlic and cook 30–60 seconds until fragrant.
2. Push the onion and garlic to the side and add the tomato paste, stirring into the fat and cooking 1–2 minutes to deepen the flavor. Add the brown sugar, maple syrup, Worcestershire sauce, smoked paprika, salt, and pepper, then pour in the bourbon to deglaze the pan, scraping up any browned bits. Simmer 1–2 minutes to reduce alcohol and meld flavors.
3. Stir in the drained beans and the crumbled crisp bacon, folding gently so the beans are coated without breaking too many. Taste and correct seasoning — add a touch more maple or a dash more Worcestershire if you like sweeter or tangier notes. If the mixture seems dry, add 2–4 tablespoons of water or reserved bacon fat.
4. For the oven method: cover the Dutch oven and bake at 300°F (150°C) for 1 hour 45 minutes, then uncover and bake another 15–30 minutes until thick and saucy, stirring once halfway through. For the smoker method: transfer the covered Dutch oven (or an aluminum pan covered tightly with foil) to a 250°F (120°C) smoker and smoke 2–3 hours until beans are deep brown and slightly smoky; uncover for the last 20–30 minutes to thicken. Remove from heat and let rest 10 minutes — the sauce will thicken as it cools.
5. If you want a creamier texture, mash about 1 cup of the beans against the side of the pot with a spoon, then fold back in; otherwise leave them whole for texture. Stir in up to 2 tablespoons more maple or 1 tablespoon apple cider vinegar to brighten if necessary, then fold in any reserved crisp bacon pieces for garnish.
6. Make ahead: cool to room temperature, cover, and refrigerate up to 3 days (or freeze up to 2 months in airtight containers). To reheat for a cookout, transfer to a slow cooker on low for 1–2 hours, rewarm covered in a 325°F (160°C) oven for 30–45 minutes, or reheat gently on the stovetop with a splash of water. Crowd-sizing: multiply the recipe by 1.5–2 for 10–12 people and bake in a large roaster; if increasing more than 2×, cook in separate pans for even heat and smoke penetration. Finish on the smoker for 20–30 minutes if you want to add extra smoky flavor right before serving.