Photo: The 3 B's - Beans (Bacon, Brown Sugar and Bourbon) Recipe
Ingredients
- 1 pound dried navy beans, soaked overnight in a large bowl of water
- 1 cup packed dark brown sugar
- 1/2 cup stone-ground or spicy Dijon mustard
- 1 1/4 cups water
- 2/3 cup bourbon
- 4 ounces slab bacon, rind removed and diced
- Kosher salt and freshly cracked black pepper
Directions
Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.
Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture. Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours. Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes. Transfer the beans to a serving bowl and serve warm.
Notes
If the beans get too dry, add water, 1/4 cup at a time. If the beans are too wet and runny, remove the lid and cook, stirring often, until desired consistency is reached.
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By Chef #169376
on March 23, 2013
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I cook the beans with no salt. You can put 1/2 tea spoon of Baking soda.
When beans are soft i put in the other ingridients.
By vance...
on February 10, 2013
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Excellent flavored beans, perfectly cooked in 4 hours..
I am confused as to how there were so many reviews indicating failures with this recipe, and wondered what went wrong.. I'm thinking possibly that the DO (Dutch Oven was not implemented, heat loss could be great in a "thin skinned pot" with out a good sealing lid..
I use my DO while camping and at home, always perfectly cooked meals come from it.. It is a time tested utensil, "hundreds of years", to make good food.
Tip:: to make your beans more creamy add a couple pinches of Baking Soda to the pot..
.
By dentap_12890718
Wilmington, 46
on September 11, 2012
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This recipe should be altered or removed from the site. I could not find one review in which the recipe was successful as written. I made it with the same result as most of the reviewers: I soaked the navy beans overnight and cooked for 11 hours. The beans never became tender. The flavor was nice, but the result was a huge disappointment, waste of time and bourbon. I don't understand the high rating.
Read all 36 reviews