Smoky and Boozy Baked Beans
Get ready to indulge in the irresistible flavours of these smoky and boozy baked beans made with Jack Daniels, Southern Comfort. This recipe is perfect for those who crave a delicious and hearty side dish that’s easy to make. The combination of the boozy kick and the smoky flavour makes these baked beans a crowd-pleaser, even for the pickiest eaters. Cooked to perfection in a pressure cooker, these beans are the perfect addition to any meal or by themselves.
Ingredients
1 pound Dried Navy Beans
6-8 slices Thick Bacon roughly chopped
1 medium Yellow/Brown Onion roughly chopped
6 cups Fresh Water
1/2 cup Jack Daniels
1/2 cup Southern Comfort
1/4 cup Pure Maple Syrup (the real stuff)
1/3 cup Molasses
1/4 cup Light Brown Sugar (packed)
1/4 cup liquid smoke
1 teaspoon browning sauce
1 Tablespoon Worcestershire Sauce (the secret ingredient, shhh)
1 1/4 teaspoons Dry/Ground Mustard Seed
2 teaspoons Apple Cider Vinegar
1/2 teaspoon Sea Salt
1/4 teaspoon Freshly Ground Black Pepper
Directions
Rinse and sort beans, removing any debris.
Select the Sauté or Browning function on Pressure Cooker and allow it to heat.
Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from the bottom of the cooking pot.
Add 1/4 cup of water and continue cooking until the water has evaporated, the bacon fat is rendered and the onions are semi-soft.
Add beans, water, Maple Syrup, Molasses, Jack Daniels, Southern Comfort, Brown Sugar, Worcestershire Sauce, Liquid Smoke, Browning Sauce, Mustard, apple cider vinegar, and Pepper to the cooking pot. Stir to combine.
Lock on the lid and close the pressure valve. Cook at high pressure (most machines default to high pressure) for 60-70 minutes. If you are sure your beans are super fresh, 60 minutes will suffice.
When the beep sounds, wait 10 minutes and then carefully release the rest of the pressure.
Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired. If you prefer a more tender bean, lock the lid back into place and cook for another 10- 15 minutes.
To thicken up the sauce, select the Sauté or Browning function and simmer until desired consistency. Beans will continue to absorb liquid as they cool.
Notes
If you prefer to use another type of bean, like Northern Beans, those will work well too. Soak them for about an hour and if they start to expand, they should be good to go.
Old Beans will remain hard and not absorb water. Make sure to check the expiration date.
For a dump and push start recipe, add all ingredients to the cooking pot and cook for 70 minutes.
Nutrition
Saturated Fat 2g
Cholesterol 14mg
Sodium 361mg
Potassium 825mg
Carbohydrates 50g
Fiber 11g
Protein 13g
Calcium 112mg
Iron 3.3mg