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Recipe Thursday-Bourbon Baked Beans with Kunzler Bacon

Posted on September 18th, 2014 | Posted in Recipes, Side Dish

Bourbon Baked Beans (1 of 1)

I grew up enjoying this delicious bean dish known as 4th of July Bean Casserole. I always loved the variety of beans between butter beans, kidney beans and pork & beans! I finally got the recipe and decided to spice it up a bit by using homemade bourbon barbecue sauce in place of regular barbecue sauce and limiting the sugar. This dish feeds a crowd and was well enjoyed at Hometown’s company picnic this year!

Yield 16 Servings
1/2 pound Kunzler bacon, diced (KNZ2660, 12/1#)
1/2 pound 80/20 ground beef (222028, 5#, Lancaster County Farms)
1 cup chopped white onion (00676, 50#)
28 ounces pork & beans (990217, 6/#10, Fanci-Pak)
17 ounces butter beans, drained (991644, 6/#10)
16 ounces kidney beans, drained (991642, 6/#10, Furmano)
1/2 cup bourbon barbecue sauce (recipe below)
1/2 cup ketchup (992300, 6/#10 Heinz)
1/4 cup sugar (991842, 50#, Golden Barrel)
1/4 cup dark brown sugar, packed (992005, 50#, Golden Barrel)
2 tablespoons prepared mustard (991253, 105oz, Frenchs)
2 tablespoons molasses (994039, 4/1GAL, Golden Barrel)
1 teaspoon salt (991862, 50#)
1/2 teaspoon chili powder (CQC041, QT)

Cook bacon and dice.  Cook beef and onion until meat is browned and onion is tender, drain.  Transfer to a 2 1/2 qt baking dish (greased). Add all beans and mix well. In small bowl, combine the remaining ingredients. Stir into beef and bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer. Or this can be cooked in a crockpot on low for about 6 hours.

Bourbon Barbecue Sauce
1/4 cup vegetable oil (992065, 6/GAL, Town & Country)
1/4 cup salted butter (880025, 1#)
1 chopped chile pepper, such as a serrano (02585, 15#)
1 medium yellow onion, grated (03372, 10#)
1 cup bourbon or Tennessee whiskey
1/2 cup tomato sauce (990319, #10, Furmano)
1/2 cup fresh lemon juice (02546, QT, Orchid Island)
1/2 cup apple cider vinegar (991958, 4/1GAL)
1/3 cup dark molasses (994039, 4/1GAL, Golden Barrel)
1/3 cup Worcestershire sauce (991668, 4/1GAL, Castella)
2-3 tablespoons dark brown sugar (992005, 50#, Golden Barrel)
Salt to taste (991862, 50#)

Heat the butter and oil in a sauce pan over medium-high heat. Grate the onion through the coarse grate of a box grater, or finely mince the onion if you do not have a grater. Add grated onion and chile to the oil/butter combination and cook over medium heat for 3-4 minutes, or until onions turn translucent. You do not want the onions to turn color. Take the pan off the heat and add the bourbon. Return to the stove, turn up the heat to medium-high again and boil down the bourbon for 5 minutes. Add the tomato sauce, lemon juice, vinegar, Worcestershire sauce, molasses and the sugar. Mix well and return to a simmer. Cook the sauce for a few minutes to combine the flavors and then taste test it. Is it salty enough? (It should be from the Worcestershire sauce). If not, add salt. Is it spicy hot enough? If not, add a little cayenne powder. Is it sweet enough? If not, add some molasses. Let the sauce cook down slowly until it thickens, about 20 minutes. Keep it on low heat while your ribs cook. Alternatively, you can make this sauce ahead of time and reheat it when you cook the meat. It will stay good in the fridge at least a week; I have held mine for two weeks with no problem.

Baked Beans adapted from Boni Phipps Henry’s Kitchen
Bourbon Barbecue Sauce from SimplyRecipes.com

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