Bourbon Boston Baked Beans
Boston beans are the ultimate comfort food, but we’ve given them a Kentucky twist by adding a good splash of bourbon into the mixture. The liquor adds a depth of flavor without overpowering the dish.
1 tablespoon canola oil
1 white onion, finely chopped
3 garlic cloves, crushed
5 ½ oz. pancetta or smoked bacon, chopped
Pinch of sea salt
1 tablespoon tomato paste
2 x 14-oz. Cans navy beans, drained and rinsed
1 tablespoon Dijon mustard
1 teaspoon molasses
3 tablespoons Jim Beam® Bourbon
⅔ cup chicken stock
Heat a large Dutch oven over high heat, then pour in the oil. Once the oil is hot, add the onion, garlic, bacon, cloves and salt and cook for 5 minutes, uncovered, until softened. Stir in the tomato paste and cook for 1 minute, then tip in the beans.
In a small pitcher or bowl, stir together the mustard, molasses, bourbon, and stock to combine, then add this to the beans in the saucepan. Stir well, then bring the mixture to a simmer. Cover the saucepan with the lid, reduce the heat to low, and cook for 30 to 40 minutes. Fish out and discard the cloves, and serve immediately.