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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C).
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.
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.
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.
Stir in the molasses, ketchup, brown sugar, apple cider vinegar, mustard powder, smoked paprika, salt, black pepper, and water. Mix well to combine.
Add the kidney beans, black beans, and cannellini beans to the skillet and fold them into the sauce until well coated.
Return the cooked bacon to the skillet and stir to distribute evenly throughout the beans.
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.
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.
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
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 382.7 g | 139% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 173.3 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 6626 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
