"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Boston Bourbon Baked Beans Recipe

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This recipe for Boston Bourbon Baked Beans, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Colwell Family
Added: Tuesday, April 22, 2008


1 lb. of bacon, diced
2 cups diced onions
1 T. chopped garlic
1 lb. dried navy beans, soaked overnight and drained
10 cups chicken stock, plus more as needed
2 bay leaves
cup molasses
cup light brown sugar
1 cup ketchup
1 T. dry mustard
cup bourbon
Kosher salt & freshly ground black pepper

Heat a large pot, add the bacon, and render until crispy (about 4-6 min). Add the onions and cook until softened (3-4 min). Stir in the garlic and beans and cook for 1 min. Increase the heat, stir in the chicken stock and bay leaves, and bring the liquid to a boil. Reduce heat to a simmer and cook the beams for about 2 hours, or until tender, stirring occasionally.

Add the molasses, brown sugar, ketchup, mustard, and bourbon. Continue to cook for another 30 minutes, or until the sauce has thickened and flavors have come together. Season the beans with salt and pepper, to taste, before serving.




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