Crockpot Bourbon Baked Beans

Four years ago today I started dating a boy, and I can’t think of any better way to celebrate than by eating cake.

We went to our favorite place to grab some cake in the market in Ottawa, ordered a Triple Chocolate Mousse Cake, grabbed two forks and devoured the slice. I was so into the cake that I begged Paul to not let me lick the plate! My manners go out the window at dessert restaurants. Thank goodness I live in a big city where I know no matter what there are weirder people than me – like the guy who sells popsicle sticks downtown. They’re $2 if you’re interested.

This recipe is obviously not for cake, but it is a recipe that is one of my favorites. It’s one that the boy and I love to have on cool nights, especially with the cooler weather we’ve been having. Hope you enjoy it!

To make this, make sure to add beans to a large pot the night before and cover with water . Drain the next morning.

Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain.

While beans are cooking, heat a large skillet to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.

Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add beans and onions to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally.

After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more. I actually prefer these the next day – so awesome.

Enjoy!

Crockpot Bourbon Baked Beans
Recipe adapted from How Sweet It Is
Serves at least 6-8

Ingredients:
1 pound dry navy beans
1 medium sweet onion, chopped
1 clove garlic, minced
2 cups water
3/4 cup of your favorite barbecue sauce
1 cup loosely packed brown sugar
1/4 cup ketchup
2 tablespoons molasses
1 cup bourbon
1 1/2 tablespoons ground mustard
1/4 cup apple cider vinegar
2 tablespoons worcestershire sauce

Directions:
The night before, add beans to a large pot and cover with water. Drain the next morning.

Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.

Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add beans and onions to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more. These are awesome the next day!

Note: after 10-12 hours the liquid may still seem “liquidy.” It is important to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.