Recipe courtesy of Ree Drummond
Maple Bourbon Baked Beans
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- Level: Easy
- Total: 2 hr 15 min (includes resting time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 800
- Total Fat
- 38 g
- Saturated Fat
- 12 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 59 g
- Cholesterol
- 175 mg
- Sodium
- 1380 mg
Whenever Ree is attending or hosting a cookout, she always makes a big pot of baked beans. They go perfectly with anything you can throw on a grill: steaks, burgers, chicken, hot dogs or a big brisket.
- Level: Easy
- Total: 2 hr 15 min (includes resting time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 800
- Total Fat
- 38 g
- Saturated Fat
- 12 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 59 g
- Cholesterol
- 175 mg
- Sodium
- 1380 mg
Ingredients
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Directions
- Preheat the oven to 325 degrees F.
- Heat the oil in a large skillet, then add the onions. Sauté until softened, 3 to 4 minutes. Add the garlic, sage and rosemary, then cook until fragrant, 1 minute. Stir in the canned pork and beans, brown sugar, bourbon, maple syrup, dry mustard, red pepper flakes and salt. Bring to a simmer, then transfer to a 9-by-13-inch baking dish. Crumble the raw sausage over the top and bake in the lower third of the oven until the sausage has browned and the beans are bubbling, 1 hour 15 minutes to 1 hour 30 minutes.
- Remove and let stand for 20 minutes to rest and thicken before serving. Sprinkle with parsley.
