{ Bourbon Baked Beans }

Can’t you just smell that BBQ season is in the air? Last night was Saturday and the scent of barbeque was everywhere. Not sure exactly what folks had on the grill – perhaps sausage links, steaks, chicken or portabella mushrooms. Whatever they had cooking, you can certainly sense that summer was in full swing. Living in the Bay Area, we certainly take pleasure in entertaining outdoors and enjoying the wonderful warm evenings.

Last night was no exception for us. We uncovered the stainless grill from its winter hibernation. In hindsight, it should have awoken sooner - I just got so busy. I prepared an herb rubbed flat iron steak to cook on the grill. I fired up all four burners but midway through the cooking, I turned off two burners on the grill and moved the steak to that side. Continued to cook the steak to medium and what a difference – the steak was perfectly cooked and remained tender.

Time-honored barbeque called for traditional side dishes. I made crème Fraiche coleslaw with blueberries and bourbon baked beans. After researching baked bean recipes, I created my version of bourbon baked beans. The addition of the bourbon along with the applewood smoked bacon, created a super tasty dish that everyone enjoyed.

Bourbon Baked Beans

3 (15 oz) Cans White Beans
1 Large onion, small dice
8 Slices Applewood smoked bacon
3 T. Dijon mustard
3 T. Molasses
1 C. Ketchup
1 C. Traditional BBQ Sauce
2 T. Brown sugar
¼ C. + 1 T Bourbon
2 T. Honey
Salt and pepper to taste

Cut the bacon into ½ slices and cook until crispy. Drain and set aside.

In a large colander, add the beans from the cans and rinse. In a large bowl, add all of the ingredients and stir until combined. Transfer to an oven proof dish and cook for about 45 minutes at 350 degrees.