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The 3 B's - Beans (Bacon, Brown Sugar and Bourbon) Recipe

The 3 B's - Beans (Bacon, Brown Sugar and Bourbon)

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 21-30 of 36

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  • on June 30, 2010

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    I thought these beans were pretty awful. Usually like Claire's recipes this one not so much.

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  • on June 24, 2010

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    I read all the comments about how long they had to cook them - MINE ARE STILL COOKING since 10:00 this morning and it is now 3:30 and THEY ARE STILL HARD!!!!!

    I did soak them the night before also.

    I think they are a little on the sweet side too so I added some Louisanna hot sauce to them. HOPE THEY ARE DONE IN TIME FOR DINNER!!!!!! ONLY HAVE 2 HOURS TO GO!

    BUMMER

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  • on June 20, 2010

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    The taste of the sauce was fantastic, but we have been cooking these for 7 hours and they are still dry and tough. They were soaked overnight, so that isn't the problem. Not sure what the problem is.

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  • on June 12, 2010

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    I soaked the beans for 24 hours and they still took over 6 hours to become tender and creamy. It was definitely worth the wait, the bacon, bourbon, mustard and brown sugar made for a delectable sauce. I caramelized and onion and deglazed the pan with malt vinegar at the start which added an extra dimension of deliciousness.

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  • on June 11, 2010

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    The recipe was so easy to make, and after cooking for almost 6 hours they were completely cooked and soo delicious!
    Everyone here loved them, I made them as a side for the braised brisket.
    Will make this recipe again!

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  • on June 10, 2010

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    I am so glad I read the reviews of this recipe before I started it. Many reviewers said that the 4 hour cooking time was not enough. I could not agree more! I soaked my beans overnight (as directed and followed the rest of the recipe exactly. Luckily, I began the beans first thing in the morning. After 4 hours, they were no where near ready! I would guess they needed closer to 8 - 10 hours of cooking in my Le Cruset pot, covered on the stove. I checked on it quite often and had to add liquid about every 2 hours (I used chicken broth rather than water. This is an easy recipe to make, with little prep work involved, but I like Ina Garten's Maple Baked Beans better. It's a bit more work, but well worth the extra effort.

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  • on June 08, 2010

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    I should have cooked them in the crock pot, instead I cooked them on the stove top for 51/2 hours and the beans were still hard as rocks! I also soaked them over night. The whole thing ended up in the trash.

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  • on June 08, 2010

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    I didn't follow the recipe exactly...I added about a cup more brown sugar (mainly because my brown sugar was hard in the container, and I didn't want to throw it away, so I melted it with the water a full cup of bourbon because that was what was left in the bottle, and I also added an onion which I fried up with the bacon; I put the bacon in with the mixture right up front, and the bacon soaked up the sweet tangy flavor of the sauce. I didn't cook the beans on the stove top. I put them into a crockpot and slow cooked the mixture for 12 hours. The sauce is nice and thick, the beans are soft, sweet, and tangy. I love this recipe, it's the kind of recipe that cooks like myself can add their own spin to.

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  • on June 07, 2010

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    cooked beans for 9 hours. even tried to hard cook them. they never softened. wish i had read the other reviews before wasting my time on this recipe.

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  • on June 07, 2010

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    I won't eat beans out of a can again unless I am in a hurry. The secret to this recipe as Claire suggests is to soak the beans overnight. They do take hours to cook but if you are home what difference does it make. We made this whole meal the brisket and salad. OMG! It was so worth making. The family was so impressed with my daughter who did this from beginning to end from watching the show. Her first meal. Claires recipes are so easy. They may be time consuming but totally worth it. Have patience. This meal is to die for.

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