4 types of beans, but TYPE doesn’t start with a B and also the title up there was getting kind of long and also baked beans wouldn’t illustrate that we are working with FOUR DIFFERENT KINDS OF BEANS here so…just work with me.
In other news, Jay and I have come to the conclusion that wedding weekends are hard, waking up at 5am to teach yoga after a wedding weekend is harder, and travelling two weekends in a row even for fun things is, wait for it, hard.
We are DRAGGING this week, can’t catch up on sleep no matter what we do. And, clearly, the 5am wake ups don’t help anything.
BUT THESE BEANS. I made them for Jay’s dad’s father’s day, and they’re really just perfect for this time of year. An excellent side dish, ever so slightly different than a standard baked bean, and THE BOURBON. Also bacon. I have it in my head too that using green beans as one of the beans makes these super light, which is nice if you want to eat a whole vat of them. Let’s make beans!
Grab your ingredients first, and preheat the oven to 400F. You need 4 cans of beans, any kind you like really, bacon, and bourbon. Then, for flavor we’ve got tomato paste, onion, garlic, apple cider vinegar, chili powder, cayenne pepper, chicken stock, and brown sugar.
….then pour the sauce right over top. Now, grab a spoon and taste the beans. They won’t be cooked or super delicious, but you should be able to tell if you’d like to add a sprinkle of salt or more cayenne before you bake the beans.
Cover the dish with foil, bake for 1-2 hours until the beans are super soft and the sauce has thickened. Don’t worry about overcooking – just test the beans after one hour in the oven and keep baking them until you like the texture of the dish.
- 6 strips thick cut bacon, cut into small bits
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- cayenne pepper and salt, to taste
- 15.5 ounces canned green beans, lightly drained
- 15.5 ounces canned garbanzo beans, lightly drained
- 15.5 ounces canned kidney beans, lightly drained
- 15.5 ounces canned white beans, lightly drained
- Preheat the oven to 400F. Add the bacon to a large skillet over medium-high heat. Let crisp for 5 minutes, then add the onion. Let the onion cook for 2 minutes, then add the onion and cook for one minute more.
- Add the tomato paste, sugar, cayenne, chili powder, and some salt (especially if you're using low-salt beans) to the onion mixture. Stir to combine and coat the onions with the spices, then reduce the heat to medium-low.
- Add the bourbon, vinegar, and stock to the skillet. Stir to combine and let reduce for 3 minutes, then turn the heat off the skillet.
- Add the beans with any remaining juices to a large casserole dish. Pour the bacon onion mixture over top. Stir to combine, and taste: the beans will be firm, but add salt to your taste. Cover the dish with foil and bake for 90 minutes or more if needed until the beans are soft and the sauce has thickened. Taste once more, and add more salt or cayenne if you'd like.
- Use any beans you like - this is just a suggestion!