Great as a barbecue side or as dinner's main feature with a warm piece of cornbread, these slow-cooked baked beans are rich and creamy with a pleasant touch of smoke. And, of course there's bourbon in them! Maker's Mark® and ginger ale add a light sweetness that plays well against that tanginess. As if all that weren't enough, the beans are topped with a crisp, buttery crumble.
60 minutes, or overnight
1 hour 40 minutes
2 hours 40 minutes
What to get
- 1 lb. dried pinto or white beans
- 1/4 lb. of bacon, cut into medium dice
- 1 white onion diced
- 2 cloves of garlic, peeled and crushed
- 3/4 cup Homemade Maker's Mark® BBQ sauce
- 6 oz. (4 shots) Makers Mark® bourbon
- 1 can of ginger ale
- 4 cups pork or chicken stock
For topping to finish
- 1 cup panko bread crumbs
- 3 tbsp. butter
- 3 oz. country ham, chopped
What to do
- Soak dried beans for at least 1 hour or overnight.
- While preheating oven to 325 degrees, brown bacon on the stove over medium heat in an oven-safe pot or Dutch oven.
- When almost crispy, add onion and garlic and cook for 5 minutes, stirring often.
- Drain your beans and add to the bacon mixture.
- Add Maker's Mark BBQ sauce, Maker's Mark Bourbon and ginger ale. Mix well, and then add the pork or chicken stock.
- Cover pot, place in oven and bake for 1 hour.
- Uncover and bake another 30 minutes or until beans are tender and a crust has begun to form on top of the dish.
For the crumb topping
- Melt butter in a sauté pan over medium heat and add country ham and panko.
- Stir constantly until lightly brown, about 5 minutes.
- Remove beans from oven and top with the crumble before serving.