Crockpot Bacon Bourbon Baked Beans
This rich and smoky crockpot baked beans recipe combines tender navy beans with smoky bacon and a bold bourbon-infused barbecue sauce, perfect for hearty gatherings and comforting meals.
Equipment
- 1 Pressure cooker
- 1 Skillet for cooking bacon and sautéing onions
Ingredients
Ingredients
- 1 pound dry navy beans soaked overnight
- 10 slices thick-cut bacon cut into pieces
- 1 medium sweet onion chopped into small pieces
- 1 clove garlic minced
- 2 cups water
- ¾ cup barbecue sauce your favorite
- 1 cup brown sugar loosely packed
- ¼ cup ketchup
- 2 tablespoons molasses rich and darker sweetness
- 1 cup bourbon
- 1 ½ tablespoons ground mustard adds subtle kick of heat
- ¼ cup apple cider vinegar balances sweetness
- 2 tablespoons worcestershire sauce umami boost
Instructions
Instructions
- Rinse navy beans and soak overnight for at least 8 hours.
- Cook bacon in a skillet over medium heat until crisp, then remove and keep bacon fat in pan.
- Sauté chopped onion in bacon fat until translucent (about 5 minutes), then add minced garlic and cook for 1 more minute.
- Add soaked beans, cooked bacon, sautéed onion and garlic into the pressure cooker. Pour in water, barbecue sauce, brown sugar, ketchup, molasses, bourbon, ground mustard, apple cider vinegar, and worcestershire sauce; stir well.
- Secure lid, set cooker to high pressure, and cook for 30 minutes.
- Let the pressure release naturally for 15-20 minutes, then quick release any remaining pressure.
- Open lid carefully, stir, taste, adjust seasoning if needed, then serve warm.
Notes
Letting the beans sit on warm or off setting after cooking thickens the sauce nicely. Great for leftovers and works well for gatherings.