Three Bean Molasses and Bourbon Bake
Rich, smoky, and irresistibly hearty, this Three Bean Molasses and Bourbon Bake is the ultimate comfort food with a gourmet twist. Combining the robust flavors of kidney, black, and cannellini beans with the sweetness of molasses, the oaky depth of bourbon, and the savory crunch of crispy bacon, this baked dish is a true flavor sensation. A medley of bold seasonings, including smoked paprika and mustard powder, infuses every bite with a perfect balance of sweet, tangy, and smoky notes. Slow-cooked to perfection in a luscious sauce, this dish boasts caramelized edges and a thick, savory glaze that makes it a standout for barbecues, potlucks, or indulgent weeknight dinners. Serve it as a satisfying main course or an unforgettable side dish that’s sure to steal the spotlight. Perfect for anyone looking to elevate classic baked beans with a sophisticated and comforting touch!
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Ingredients
- 1 can (15 oz) canned kidney beans, drained and rinsed
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 can (15 oz) canned cannellini beans, drained and rinsed
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.25 cup bourbon
- 0.5 cup molasses
- 0.25 cup ketchup
- 0.25 cup, packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large, oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Step 3
Add the finely chopped onion to the skillet and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Step 4
Carefully pour the bourbon into the skillet, stirring to deglaze the pan and scrape up any browned bits from the bottom. Let the bourbon simmer for 1-2 minutes to reduce slightly.
Step 5
Stir in the molasses, ketchup, brown sugar, apple cider vinegar, mustard powder, smoked paprika, salt, black pepper, and water. Mix well to combine.
Step 6
Add the kidney beans, black beans, and cannellini beans to the skillet and fold them into the sauce until well coated.
Step 7
Return the cooked bacon to the skillet and stir to distribute evenly throughout the beans.
Step 8
If using a Dutch oven or oven-safe skillet, cover it with a lid or aluminum foil. Alternatively, transfer the mixture to a baking dish and cover tightly with foil.
Step 9
Bake in the preheated oven for 60 minutes. After 60 minutes, remove the lid or foil and bake for an additional 30 minutes to thicken the sauce and allow the top to caramelize slightly.
Step 10
Remove the beans from the oven and let them cool for 5-10 minutes before serving. Serve warm as a side dish or main course.
Nutrition Facts
| Serving size | (1928.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2282.9 |
| Total Fat 31.4g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 66mg | 0% |
| Sodium 5416.1mg | 0% |
| Total Carbohydrate 382.7g | 0% |
| Dietary Fiber 67.3g | 0% |
| Total Sugars 173.3g | |
| Protein 95.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 909.2mg | 0% |
| Iron 31.5mg | 0% |
| Potassium 6626.0mg | 0% |
Source of Calories