Learn how to make the best baked beans with bacon and bourbon! These easy bacon baked beans are an irresistible blend of bold sweet, savory and smoky flavors! Bursting with brown sugar and rich whiskey, and finished with candied bacon, this baked bean recipe is always a hit with a crowd!
This Southern recipe is like a choose-your-own-adventure for BBQ beans! You can make these baked beans with either dried beans or canned beans! Plus, you can make these whiskey beans in the oven, a slow cooker or crockpot, or slow cook them on the stove! Regardless how you make them, it’s the perfect side dish for potlucks, summer picnics, backyard barbecues and outdoor cookouts!
Update: This post was originally published in June 2015. I made a few tweaks to the recipe, along with a few updates the post below to include more information about bacon baked beans! Plus, I added step by step photos and a recipe video to show you how easy these homemade barbecue beans are to make!
Hi, friends! I hope you are ready to get your grub on!
Today I am sharing a recipe for the most magical fruit! Because really, no summer gathering is complete without some epic barbecued beans! While canned BBQ beans are cheap and convenient, they just can’t compete with the complex, robust flavor found in this brown sugar baked beans recipe!!
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Easy baked beans with bacon: recipe overview
This baked beans with bacon recipe is the perfect side dish for any BBQ, pool party, picnic or potluck! And, they are so delicious you will want to eat them with every meal this summer!
I know everyone has a recipe for baked beans, and everyone claims theirs is the best. I’m not bold (or naïve) enough to stake a claim that mine are the absolute best in the entire world. I mean, I haven’t tried every single Southern baked bean recipe out there. However, I can confidently state that these beans in barbecue sauce, they are pretty darn epic! They’re positively bursting with bold, bodacious barbecue flavor and always a hit at any and every party!
My better half is incredibly picky when it comes to baked beans. And, he has been devouring these melt-in-your-mouth, magically delicious homemade bacon baked beans twice daily for a week. And, he keeps requesting that I make more!
Why you will love these bacon baked beans
- Can or dry beans! You can make baked beans and bacon using either canned beans or dried beans, depending upon your preference!
- Any variety of beans! Most traditional recipes use haricot beans (aka navy beans). However, you can use any variety of white beans you love to make these whiskey beans!
- “Bake” beans YOUR way! Making these bacon beans is truly SO easy! You can cook these beans in the oven, slow cooker, crockpot or on the stove!
- All the robust BBQ flavor!! Featuring sweet brown sugar, smooth notes of bourbon and a plethora of bacon, this baked bean recipe truly is the best!
Homemade baked beans FAQ
What do southern-style beans taste like?
These saucy bourbon baked beans are the perfect mix of sweet, savory, spicy and smoky flavors with a hearty, meaty taste and an unbelievably tender texture! Not to mention, they are a billion times better tasting than that crap in a can.
While these brown sugar and bacon baked beans are all that jazz in the taste department, they can be made even better for those of you looking for a truly ultimate baked bean experience. How? By adding a generous sprinkling of candied bacon! The sweet crispness of candied bacon takes the flavor to a stratospheric level of yum!
Trust me, you haven’t had epic baked beans until you have had these beans with bacon and brown sugar (and whiskey!)!! So, stop reaching for a can of preservative-filled beans and cook up these easy and ultimately delicious brown sugar and bacon baked beans instead!
What goes in baked beans with bacon?
Baked beans are a popular American comfort food perhaps best known for being served as a side dish at barbecues. BBQ beans are typically prepared using dried or cooked white beans (known as haricot beans in the U.K.) and other enriching ingredients, such as molasses, brown sugar, ketchup, mustard and vinegar, along with flavorful seasonings.
The exact ingredients and overall flavor of the baked bean dish can vary greatly depending on the region or country. While traditional Boston beans originally contained pork (salt pork or pancetta), British beans are simply made in a tomato sauce.
The best thing about making baked beans from scratch is you can control the ingredients! If you prefer your baked beans with bacon on the sweeter taste, add more brown sugar! Or if you prefer a smoked bourbon baked beans, add in a few dashes of liquid smoke! This easy recipe for baked beans is the perfect starting point to preparing the best BBQ beans of your life!
Ingredients you need to make baked beans at home
- Bacon: Classic southern-style baked beans contain bacon. Bacon provides an incredibly delicious smokey and slightly salty flavor. However, you can omit the bacon and make these beans vegetarian if desired!
- Navy Beans: You can use dried or pre-cooked canned beans in this recipe. Dried beans result in the best texture and taste. However, canned beans are definitely more convenient. Dried beans will need to be soaked and cooked before you proceed with the recipe. I have included full instructions for both dried and canned beans in the recipe below.
- Vegetables: Sautéed sweet onion, bell pepper and garlic provide a flavorful base for the beans.
- Bourbon: Bourbon is slightly sweet with notes of vanilla and caramel. The bourbon enhances all the overall flavor of the beans. Save expensive single-barrel and small-batch bourbons for drinking. Use a regular bourbon such as Jim Beam or Wild Turkey in this recipe. If you want to make these beans without alcohol, use 1 tablespoon of pure vanilla extract instead.
- Ketchup: Sweet and tangy ketchup help provide the base for the beans classic barbecue taste!
- Sugar: Light brown sugar provides a rich sweetness and moist texture. If you prefer a stronger molasses flavor in your beans, feel free to use dark brown sugar instead!
- Molasses: Thick molasses adds a touch of warm, sweet, somewhat smoky flavor. I recommend a medium or dark molasses for the most robust flavor. However, I avoid blackstrap molasses as it has a distinct bitter flavor.
- Mustard: Yellow mustard offers the beans a clean, sharp mustard flavor. You can swap out yellow mustard for spicy brown or dijon if desired!
- Vinegar: Apple cider vinegar provides the perfect tart, dry flavor to balance all the sweet!
- Worcestershire Sauce: While not a classic ingredient in beans, Worcestershire sauce adds a delicious savory and sweet flavor with a distinct tangy taste.
Which type of beans should I use?
Navy beans, also known as haricot beans in the U.K, are traditionally used for baked beans. However, you can also use pinto beans or great northern beans if you prefer!
What can I add to baked beans recipe for more flavor?
This homemade baked bean recipe is very forgiving and flexible! You can easily adjust the recipe to your specific taste, or add any flavor-enhancing ingredients you love!
- Spicy Peppers: Jalapeño and chipotle peppers are a wonderful way to spice up these beans!
- Dried Spices: Smoked paprika is my favorite seasoning to add. It will enhance the sweet and smoky flavors without adding any heat.
- Fresh Herbs: Minced fresh parsley will brighten up the beans and balance out the savory flavors.
- Liquid Smoke: A few dashes of liquid smoke is a great way to add more smoky flavor! Just be cautious, as it is very strong in flavor. Start with 1/2 teaspoon and taste the beans before adding more.
- Ground Beef or Sausage: For incredibly hearty, meaty beans, add either ground beef or ground sausage!
How to make homemade baked beans?
Preparing these saucy, smoky and sweet beans is a total breeze! This recipe only requires 15 minutes of hands on preparation and can be made in the oven or slow cooker (crockpot) or on the stove! Canned or tinned beans may be cheap and convenient, however they just can’t compete with the complex, robust flavor found in these homemade beans!!
- Partially cook bacon. Cook diced bacon halfway through in large pot.
- Add vegetables. Sauté the peppers, onions and garlic with the bacon and bacon fat.
- Add beans, bourbon, ketchup, sugar, molasses, mustard, vinegar and Worcestershire. Stir to combine and bring to a simmer.
- Cook beans according to desired method – oven, slow cooker or stove-top. Either cover the beans and continue to cook on the stove-top or transfer beans to a preheated oven. Or, transfer the beans to a slow cooker and cook on low.
- Taste. Adjust for seasoning with salt and pepper if desired.
- Serve and enjoy!
The best baked beans with bacon recipe step by step photos!
Serving suggestions
Are you looking for new and exciting ways to serve this homemade easy baked beans recipe? Below are a few of my family’s favorite ways to serve and enjoy these beans!
What do BBQ baked beans with bacon go with?
Homemade baked beans are a wonderfully versatile side dish and a delicious complement to any number of different dishes! Traditionally, beans are served with sausages, however they really do taste delicious with any kind of barbecued main or protein off of the grill!
My go-to barbecue recipes include this Italian Salad, No-mayo Potato Salad, and The Best Homemade Burgers. Below are more entrees and side dishes that pair perfectly with these beans and bacon recipe.
Main dishes to eat with baked beans
- Sausages
- Black Bean Burgers
- Brisket
- Ribs
- Chicken Wings
- Pulled Pork Sandwiches
- Hot Dogs
- Pork Chops
- Grilled Chicken
- Kebabs
If you are throwing a backyard BBQ or summer party and need more side options to make a complete meal, check out below!
Sides that pair well with bacon beans
- Fresh Salads
- Cornbread
- Marinated Tomatoes Salad
- Cucumber Avocado Salad
- Broccoli Salad
- Macaroni Salad
- Potato Salad
- Spicy Coleslaw (One of the most popular recipes on this site!)
- Grilled Corn
- Green Beans
- Macaroni and Cheese
Storage
Please follow the simple tips below to ensure you are properly storing baked bbq beans with bacon!
How long will homemade baked beans keep?
Leftover beans will last 1 week when properly stored. Before storing your beans, make sure you allow them to cool completely to room temperature. Once cool, transfer the beans to an airtight container and store in the refrigerator. Alternately, you can freeze beans to extend their shelf life (see below)!
Can I freeze bacon beans?
These sweet baked beans with bacon freeze beautifully! In fact, I always make sure I prepare extra baked beans just to have leftovers! Freezing baked beans is ridiculously easy as long as you follow a few simple rules!
How to freeze bacon baked beans
- Cool the beans: Allow baked beans to cool completely to room temperature before freezing. If you try to freeze beans while they are still hot, it will cause the container to expand and possibly break in the freezer.
- Use a freezer safe container: Once cooled, transfer the beans into an airtight, freezer-safe container.
- Leave headspace: Make sure you leave a little bit of space at the top of the container to account for expansion. Gently push down on any floating pieces of bacon to ensure they are covered by the sauce (this will prevent the meat from drying out). Cover the baked beans with an airtight lid and transfer to the freezer.
Baked beans will keep well for up to 3 months in the freezer.
To use: Remove the bbq beans from the freezer and thaw overnight in the refrigerator. Reheat according to instructions below.
Pro-tip: Make sure you write the date you prepared the baked beans on the container, plus the 3 month mark, so you know when they expire!
How to reheat baked beans with bacon?
Reheating leftover homemade beans is so simple! In fact, some people prefer reheated baked beans – they claim the beans are more flavorsome as the flavors have had an opportunity to develop and marry!
There are two easy ways you can reheat barbecue beans:
- The oven: Remove your homemade baked beans from their storage container and transfer them to an oven-safe container. Cover the container with foil and bake in an oven preheated to 350 degrees F for 18-20 minutes, or until their internal temperature is 165 degrees F.
- The stovetop: To do so, remove the prepared baked beans from their storage container, transfer them to a sauce pot and reheat them over medium to medium-low heat, stirring occasionally, until warmed throughout and an internal temperature of 165 degrees F (about 10-12 minutes).
Chef’s Note: The amount of time listed above is a guideline. The precise length of time will depend on the strength of your oven or stove, as well as the amount of beans and bacon you are reheating.
You should most definitely make this Easy Southern Baked Beans recipe for dinner tomorrow. I can guarantee you and your family will love them!
XOXO
Cheyanne
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More easy bean recipes!
If you are looking for more delicious bean dishes, try these reader favorites next!
- Mexican Beans (These Charro Beans are amazingly delicious!)
- Cuban Black Beans (One of the most popular recipes on this site!)
Baked Beans Recipe testimonials!
Here’s what some readers are saying about these tried and true Bacon Baked Beans.
- “Love this recipe! I omitted the green peppers because I hate them, probably would have been okay in this recipe but social distancing!” – Danielle
- “Amazing flavor! I didn’t have bourbon, so I used whiskey.” – Dangle
- “Delicious! I used a little vanilla, didn’t have Bourbon but used Rum. Great smokey taste.” – Diana
- “Made it! Delish! Thank you!” – Nikki
Watch how to make Easy Baked Beans with Bacon👇
Below is the complete printable recipe card, along with some of the step-by-step photos. Click to see the comprehensive instructional photos in the post above!
Easy Baked Beans Recipe with Bacon
Equipment
- Large Pot or Dutch Oven
- Slow Cooker or Crockpot (OPTIONAL)
- Large Rimmed Baking Sheet (OPTIONAL)
Ingredients
- 12 ounces Bacon - chopped
- 1 medium Sweet Onion - finely diced
- 1 small Green Bell Pepper - finely diced
- 3 large Cloves Garlic - minced
- 2 (28 ounce) cans Navy Beans - drained and rinsed (SEE NOTES)
- 1 Cup Bourbon
- 1 Cup Ketchup
- ½ Cup Light Brown Sugar - packed
- 1/3 Cup Molasses
- 2 TBS Yellow Mustard - (or Dijon Mustard)
- 2 TBS Apple Cider Vinegar
- 1 TBS Worcestershire Sauce
- Kosher Salt and Pepper - to taste
- 1 Cup Hot Water or Broth - more as needed (SEE NOTES)
- Optional Garnishes: More Cooked Diced Bacon, Chopped Parsley
Candied Bacon: (optional)
- ½ pound Thick Cut Bacon
- ½ Cup Dark Brown Sugar - packed
- ¼ tsp Cayenne Pepper
- 1/8 tsp Cinnamon
Instructions
- Partially cook bacon: Heat a large pot or Dutch oven over medium-high heat and add chopped bacon. Cook for 4 minutes, stirring occasionally.
- Add veggies: Add in the onion, bell pepper and season generously with salt and pepper. Cook until softened, about 4-5 minutes. Add in the garlic and cook until fragrant and the bacon is browned, about 1 minute.
- Add in the remaining ingredients (if using slow cooker method, reduce water to ½ cup*), stirring to make sure everything is well combined. Season generously with salt and pepper. Bring everything to a simmer and cover with a tight fitting lid.
- OVEN: Cover pot and transfer it to a preheat 300 degree F oven (make sure oven rack is set to lower-middle position). Bake for 45 minutes, stirring once halfway through cooking. Remove the lid, stir, and continue to bake until the sauce is thickened and sticky, about an additional 30-45 minutes. If needed during baking, add more water to adjust consistency.
- STOVE TOP: Cover pot and reduce heat to maintain a simmer (between medium to medium-low). Cook, stirring at 30 minute intervals, for 1 ½ hours, or until the sauce is thickened and sticky.
- SLOW COOKER: (Make sure you reduced water to ½ cup in step 2) Transfer everything to the slow cooker and cook for 6 hours on LOW.
- Optional - For the candied bacon: Preheat oven to 350 degrees F. Line a rimmed sheet pan with aluminum foil for easy clean up. Place a wire rack insert into the sheet pan. In a shallow dish combine the sugar, cayenne, cinnamon and a pinch of black pepper. Working one slice of bacon at a time, press and rub the sugar mixture onto the bacon. Transfer to the wire rack. Repeat with remaining slices of bacon. Bake for 15-20 minutes, or until bacon is crip and cooked through. Remove to a paper towel lined plate to drain. Allow to cool. Cut or crumble bacon into desired sized pieces.
- Serve: Taste beans and adjust for salt and pepper to taste. Top with crumbled candied bacon if using.
Video
Notes
- Beans: You can substitute any kind of beans you would like: Northern, Pinto, Red Kidney Beans, or use a mix of two!
- Cooking Bacon: If your bacon is lean, add a small drizzle of oil to the pan before adding the bacon.
- Thickening Beans: If the beans aren’t thickened and sticky, continue to cook them with the lid OFF until mixture thickens to desired consistency.
- If you want to cook the beans in the oven AND garnish with candied bacon, cook the candied bacon in advance. It will keep in a zip-closure bag, or container with a tight fitting lid, in the refrigerator for up to 3 days.
- Soak Beans:
- Overnight method: Whisk together 8 cups of water with ½ tsp baking soda and 2 TBS kosher salt in a large pot. Add the beans, cover, and let soak at room temperature overnight (or about 8 hours). Transfer to a colander to drain and rinse well with running water.
- Quick soak method: Place beans in a large pot with ½ tsp baking soda and 2 TBS kosher salt. Add enough water to cover the beans by 2-3’’. Bring to a boil over high heat. Reduce heat to a simmer and cook 3 minutes. Remove beans from heat, cover and let stand for 1 hour. Transfer beans to a colander to drain and rinse well with running water.
- Cook Beans: Add beans back to the pot and add enough water to cover the beans by 3’’. Bring beans to a simmer over medium heat and cook for 1 hour. Drain and proceed with recipe as instructed.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images or publish this recipe without prior permission. If you want to reference this recipe, please do so by linking directly to this post.
Rate and Comment!
Did you make this recipe? WONDERFUL! Please rate the recipe below!
It wouldn’t be a summer BBQ at our house without some tasty baked beans Chey. They are Tom’s ultimate favorite! And that candied bacon with that pinch of cayenne…DELISH! Love the new photos and video. Pinned!
Hi Cheyenne,
Thank you for your help. I appreciate the information. So, here’s my crazy update. I put them back on the stove this morning. Simmered 2 more hours adding broth as needed. They are now perfect! Beans are tender but not too soft. Apparently, they were just being stubborn. This is a totally delicious recipe and I will definitely make it again. It’s nice to have an abundance of cooking inspiration during this stay at home time. Thanks!!!
Hey Cheyenne, I made this tonight. I soaked the navy beans for 36 hours with said salt and soda. The beans were not old. Still within date. After 2.5 hours simmering on the stove, the beans were still chewey, kind of hard. What did I do wrong? I will keep cooking them till the beans are soft. It will be fine in the end. Please give me some advise.
Hi Becky,
Honestly, I’m a little stumped. If you soaked the beans for 36 hours and then proceeded to simmer them for 2 1/2 hours, they should have been more than fully cooked. The only thing I can think of is that there either wasn’t enough water in the pot, the water wasn’t simmering or you simply got a bad batch of beans. According to culinary science (and tried and true testing) soaked beans should cook in 45-90 minutes, with an average of 60 minutes. If you have hard water where you live, that can cause beans to be tougher due to the mineral deposits on the beans. However, you also added baking soda to the soaking liquid, which is a natural tenderizer and speeds up the disintegration of pectin which softens the beans even faster (and helps with a hard water situation).
I wish I could provide you with more advice, but without being in the kitchen with you, it is a little difficult. However, given what you told me, your situation seems to be a culinary anomaly. If you did everything right, then it leads me to believe you bought a bad bag of beans, which unfortunately does happen. Your bag could have been mislabeled as unexpired, however it actually contained old beans. As dried beans age, the pores through which water enters the beans closes. And, if water can’t get into the bean, they won’t soften no matter how long you cook them.
My best advice is to purchase beans from a store with a high turnover rate on their dry goods. This will ensure you aren’t purchasing beans out of a shipment from a long time ago.
I hope I was able to offer some insight! Please let me know if I can answer any other questions for you! I am always here to help!! 🙂
Confession: I’m not usually a big fan of baked beans, but these sound totally drool worthy!! Definitely trying these!
I am now in love with candied bacon! I had to cook another batch of it for the recipe….we couldn’t stay out of it! The beans were a bit strong on the bourbon flavor….so I added more salt and pepper…..the taste became amazing after that! I made this recipe with Anasazi Beans and they worked perfectly. Thank you for sharing this great recipe!!!!
Hi Deb,
Candied bacon can be dangerous! 😉 I always make two batches of it as well, because I end up eating all the first batch too! These beans definitely need a good amount of seasoning, so I’m happy to hear you seasoned them to you taste.
I’m so thrilled you enjoyed the recipe!!! Thank you for coming back and letting me know how everything went over! Cheers
Hi. Please post original recipe. After soaking the beans, you cook them THEN add with remainder of ingredients?
Hi Mike,
If you check the notes section of the recipe it explains how to use dried beans. Cheers!
I like to make my baked beans from scratch, could you please email me the original recipe?
Thanks!
Hi Leigh,
If you look in the notes section of the recipe it explains how to make the beans from scratch (which is the original recipe). Cheers!!
I can’t believe I forgot about candied bacon! OMG you totally reminded me to make some. Especially now that I can put them in these incredible baked beans. These sound just amazing Cheyenne. I was ready to eat after the first paragraph. Unfortunately, it not even 6 AM yet and I’m stuck at work for the next 10 hours. So I guess these beans will have to wait for the weekend!
The 4th of July holiday would not be complete without baked beans Chey! It’s Tom’s favorite dish at the cookout! He’d have a hard time sharing, and isn’t usually one for leftovers, but he’ll eat leftover baked beans everyday!! Love the video and your photos are making me incredibly hungry!
Here’s a secret: I don’t think I’ve ever eaten homemade baked beans. I KNOW! I have to believe they’re a billion times better than the not-so-great stuff you get in a can. Definitely trying these! Hope you’re having a great weekend, girlie!
Could you please give me the link to the original recipe, it was so much better than this one, I know you said it is the same but my family knows its different. I had the original one pinned and when I click on it its gone, just like the other 90% of Pinterest, they tell you to pin things for later and most of the links are dead. Any way if there is no link could you please email the recipe to me.
Hi Pamela,
I tweaked the recipe to make the beans quicker cooking, because most people don’t want to take the time to cook baked beans completely from scratch. But, I totally understand what you mean about the taste! If you take the time to cook the dry beans and incorporate them into the recipe, it really does taste better! We actually just moved, so my office is still in boxes. I’m about to unpack and I’ll look for the original recipe for you!! As soon as I find it I will either add it to this blog post or directly email you. I appreciate you stopping by! And I appreciate that you loved the original recipe and like making the baked beans 100% from scratch! Cheers!! 🙂
Thank You, Thank You, Thank You, if you have a cook book let me know I would love to add it to my collectionction.
Hi Pamela,
Thank you so much for the kind words. I don’t have a cookbook… yet? 😉 I wasn’t able to upload the original recipe to my site for some reason, so I emailed it to you instead. Please let me know if you do not receive it! Cheers!
Boy did you do an amazing job on your new photos! These look killer and I love the addition of the bourbon! I don’t drink it but it truly adds a delicious flavor to food so I love using it in cooking. I need to whip up a batch of these stat!
Congrats on the MSN story!! You SO deserve it…and those tarts look ahhhmazing!!
These beans look heavenly! And absolute must for summer potlucks!!
Congrats! This is HUGE and I love that you shared this good news with all of us. What is good for you, is great for us as a family of bloggers. And, your recipes are absolutely inspiring. You have such a great range and somehow you make it all look decadent, simple, and delicious. KUDOS!
I know the MSN news is old, but that news is new to me!! So, 2 years later, congrats!! I would be just thrilled, so I can only imagine your excitement. Happy Father’s Day weekend to you!!
Oh my gaaasshhh I love homemade baked beans. And now I’m craving them hardcore. They are seriously so so so so much better than canned baked beans. LOVE. These look killer.
These baked beans are outstanding!! And should be on everyones summertime menu. I really had no clue that baked beans could be so much more than the canned variety I’m used to. Can’t go wrong with bourbon, bacon and brown sugar!! Have a great weekend. Take care.
Congrats on your awesome news, that’s wonderful! And your beans look amazing! All that bacon… and topped with candied bacon?? Oh yes, I’d be requested them again and again too!
Your photos are always so mouthwatering Cheyanne! I just love your blog so much! This dish looks delicious, such a beautiful recipe! <3
Baked beans are the perfect recipe for summer. My Mother went through tons of baked bean recipes while I was growing up. she played with savory bean but sweet beans were always my favorite. they had to have some bacon in the mix, but I never thought to use candied bacon, I’m sending this recipe to my Mom asap. I’m sure she will love it.
How the heck did I miss these the first time around?! These look absolutely perfect for the 4th of July and just about every summer weekend! Love the bacon, love the bourbon and of course, love the beans! This will be a hit with Tom!!
I remember this one too. Oldie but goodie:) I don’t remember the old pictures though, but the updated ones are stunning. I think bourbon, like good wine, makes all things better with aging, even the photos:)
Congrats Chey!!! That’s awesome news and I’m happy to hear it! How funny….I shared a baked bean recipe today too…great minds think alike, eh?? Loving these summer recipes!! Cheers friend!
First, congrats (2 years late) on being on MSN! How awesome 🙂 Second, I have a confession. I don’t like baked beans. I know, I know.. you can hit me over the head. I try and try, but they just never do it for me. However, I do have a feeling I’d love your version, Cheyanne! I mean, bacon… and candied bacon?! How could one not love that? I’m glad you republished this, it gives me a kick in the butt to try and find a love for baked beans! I can tell you that my hubs will love these because he’s a huge fan of baked beans… and bacon, of course 😉
I’m a little tardy for the party in terms of congratulations, but CONGRATULATIONS! How amazing that your photo was on FREAKING MSN! That’s amazing! And your recipes are amazing and you totally deserve all the recognition. These baked beans look seriously delish; I know I’ll be whipping out this recipe for summer potlucks. Have a great weekend, Chey!
Dang Girl – this is EPIC news!!! EPIC, I say! I don’t think I was visiting your blog when your photo and recipe for margarita shrimp taco tarts was the Daily Meal recipe winner and YOUR recipe was featured on MSN.com – so freaking cool – AND EPIC!!! I’m so glad your republished this – so glad that I get to share (albeit way, way too late) in your glory! And – it’s so well deserved – then and now!
By the way, am that weird person that doesn’t have a go to recipe for baked beans and these look so fan freaking tastically EPIC! Happy Thursday my friend! xoxo
You know what’s funny? I got onto your webpage and thought “Oh, hasn’t she posted this before? ;)” lol. Well I’m glad to see it again- it looked so amazing the first time!
Yay for the magical fruit! Now I have that song stuck in my head! 🙂 Baked beans are one of my favorite side dishes, but i haven’t made them in the LONGEST time! I definitely need to try this recipe, especially since it has bourbon and brown sugar in here. Definitely magic with this dish. And so perfect for Father’s Day, too! Pinning these beauties! Happy weekend, friend!
Yay for bringing back these yums! Love that you added bourbon, of course, and I know the bacon really kicks these up a notch too! Perfect weekend cookout fare and definitely appropriate for Father’s Day! Hope you have a great weekend my friend! XO
Bourbon really does make everything better. Oh wait, that’s bacon. Two of my favourite things!
Right, Kristen!? I’m all for putting bourbon and bacon in everything! <--tough life that would be. 🙂 Cheers, pretty lady!
Congratulations, my friend! The Daily Meal and MSN know what they’re doing!! Now about these beans… I’m happy I don’t need a special occasion to eat them because I want them now. For breakfast. Well, maybe I can wait for lunch…maybe. Gosh, these look good!
Aww, Thank you Annie!! 🙂 You are right, baked beans don’t really require a special occasion… they are totally that humble side dish good for lots of occasions. But maybe not for breakfast 😉 Cheers, pretty lady!
Great baked beans always steal the show during any meal. These beans look sooooooo good!
Thank you, Mary! You are so right, great baked beans typically end up being one of the most popular dishes at a BBQ (or the potato salad)! These beans are quite delicious, but its hard to go wrong with anything you add candied bacon and bourbon to. Right? Thank you so much for stopping by and the kind comment! Cheers to a beautiful day! 🙂
Never in my life have I ever had something like this and sadly I can never have it in my life 🙁 It would be so interesting to try!!!!!
PS: I am sorry to hear some heartbreak took over this past weekend 🙁
Gigi, sorry you won’t be able to try these beans, they do rock the casbah! Is it the bourbon? Thanks for the kind words and stopping by! Cheers, pretty lady! 😉
Yay, congrats Cheyanne, that’s so awesome!! 🙂 And so are these baked beans! They look amazing and super flavorful! The bourbon totally takes them up a level to rock the house!
Thank you, Kelly! I totally need (and deserve, right!?) one of your ice cream bars to celebrate! The bourbon absolutely does elevate these beans to the two thumbs up, house rockin’ level! 🙂 Cheers, girlie girl!!
Many congratulations to you on winning recipe Cheyanne! You deserve this! I can only imagine the deadly combo of baked beans and bourbon! This is insanely delicious, and I am completely loving this! Thanks for lovely share! 🙂
Thank you, Anu! 🙂 Beans and bourbon are really delicious together… but then again, you add bourbon to anything and it pretty much rocks the house! Cheers, my sweets!
That candied bacon looks delightful! I love the addition of DARK brown sugar in this! Great recipe and photographs! BTW, that blue tablecloth in those photos is absolutely gorgeous!
Thank you, Kennedy! I felt like I had to use the dark brown sugar here, baked beans call for molases! The blue linen is from Crate and Barrel.. I believe you can get it online! 🙂 (no i’m not a paid spokesperson for them… though I should be, I spend enough money there!) Cheers, my friend!
Congrats, congrats, congrats!!! You deserve it 🙂 🙂 Oh, and the beans… yes, please!!!!!
Congratulations – that’s such a huge achievement. You have a great blog with delicious food so it’s well-deserved.
I grew up loving beans beans the musical fruit, the more you eat the more you toot. I would eat that entire dish and not worry. Those beans look terrific.
This is comfort food at its very very best. I would love to serve this at my next get together!
There is so much to love about these baked beans! The harsh bourbon, the sweet sugar, and of course the creme de la creme- candied bacon. I am in love with this recipe!
Thanks, Shelby! You up for hire to start writing my recipe descriptions?? lol You totally nailed it on the head with these beans! 🙂 Cheers, girlie girl!!
I haven’t had baked beans in AGES!!! This looks so good!!
Thanks, Cathleen!
That’s WONDERFUL news Chey, way to go ! Bask away…. As for these scrumptious beans, I’d scoop them on my picnic plate anyday… or party!
Thanks, Kev! Beans of any kind are always oh so delish at a picnic or party. Especially beans with booze and bacon in ’em! 🙂 Cheers, buddy
Congrats!!! That is definitely awesome!!
And two … these baked beans. I LOVE using bourbon in baked beans and with the bacon? Um yes please!
Thanks, Ashley! I thought being on MSN was awesome, and it is probably the only time it will ever happen, so I HAD to report about it here! So glad I am not the only one pouring bourbon in my beans, it rocks right!? Cheers to a fab day! 🙂
OMG this beans you are right they are the perfect companion for any barbecue, I just love those huge bacon pieces, and they look so creamy and delicious, love love and only love for them.
Thanks, Katalina!! I’m glad you like the big candied bacon pieces! The husband and I were using the strips as a scoop for the beans – that was a seriously delicious decision. Glad you love these beans! Thanks for making me smile!! Cheers to a wonderful day! 🙂
You might be my favorite person ever. Because these beans look AAAAAAAAAAmazing. I need them in my life right now.
Congrats on the feature!!! WOOOO!! I bet that gave you a nice little (and by little I mean huge) bump in your traffic!
Wow, Annie! Favorite person, E.V.E.R? dang, I’m honored! (now I also know you are full of it! lol). Thanks for the kind words, and you are right. MSN gave me a good bump in traffic (love!), but no where near like Pinch of Yum numbers! I’m still a little fish! 🙂 Cheers, girlie!
Your shrimp tacos tarts rightly deserved to be featured and the photos were gorgeous! These baked beans need to be featured too. Maybe in a Fourth of July/BBQ/picnic article. I love homemade baked beans and your addition of the Bourbon and candied bacon makes it even more delicious. I have a feeling I’ll be making your version a lot this summer 🙂
Thanks, Karrie! 🙂 Feel free to notify MSN of my baked beans. I won’t stop you.. they make look at you like you are crazy though! Bourbon and candied bacon should be added to everything.. that is going to be my new life’s mission. lol. You can’t have these beans though because of your sugar detox! Maybe this is reason enough to convince you to stop being a cray-cray and eat sugar! Here’s to hoping! Cheers, pretty! xo
Congratulations on the great news! You’ve been working hard and deserve all this honorable things going on. And what a dish! Every single word in this caption just sounds so scrumptious…well maybe except the very first one – you know my peculiar relationship with alcohol:) Stunning pictures too! Indeed, just a week back or so I realized I had never baked beans and that would be great to try them. And now, after this awesome recipe I cannot let you down and have got to make them, right? What about incorporating some mangoes or lavender, eh?! Haha, just kidding! Nicely done!
Thanks, Ben! I knew you would have some smart alec comment about the Bourbon, but I PROMISE it makes these beans taste spectacularly delicious! It’s not like drinking bourbon on the rocks! You have never had baked beans before?!?! WHAAAA? OMG, you must change that… immediately. Hopefully with these, but not required… just as long as you try them! Fresh cubed mango on the side would actually probably be delish. Not sure about the lavendar. I think I will leave that one up to you and your gorgeous blog! 😉 Cheers, buddy!
These are crazy! Congratulations!
Thanks, Erin! 🙂 Crazy is always a good thing! (unless it’s in reference to some woman who is stalking your man. lol)
Congratulations, Cheyanne! That is such wonderful news – those taco tarts looked amazing! I am also a DM member and I’ve been loving it so far 🙂 Now, these baked beans look out of this world! Candied bacon? Omggg…I’m so in love with this dish..I’m thinking it will be perfect to whip up for 4th! Gorgeous job, Cheyanne <3
Thanks, Beeta! I know we are DM sistahs! I see your posts on the content FB page and always hit “like”… because you ALWAYS have me drooling! The candied bacon totally makes these beans, but I mean candied bacon could make the wood on your floors taste delicious. 🙂 Thanks for always making me smile and cheers to a beautiful day, my sweets! xo
Seriously dying right now!! I want the whole thing! This is going to be perfect at our next BBQ. Thanks for sharing, Cheyanne!
Thanks, Lauren! These beans are so good I wanted to eat the whole vat… lucky for me Boy would NEVER allow that. He’s not much into sharing! 😉 These are perfect for a BBQ, they totally blow the canned stuff out of the water ( <---- But thats easy to do). Cheers, girlie!!
Cheers and a huge CONGRATULATIONS on your shrimp tart recipe being featured on The Daily Meal AND MSN! Woot! Woot! I saw that shrimp tart and you totally deserve it. Your recipes are so creative and original and your photography is gorgeously stunning!
Now, about these beans. I totally wish I had this recipe 2 days ago, because I would have had these at our bbq yesterday. Boubon, brown sugar, and candied bacon sounds soooooo friggin awesome! And I didn’t know to use baking soda when soaking beans. I just always throw them in water overnight. I do happen to have some bourbon on hand so I’m thinking these tootie tastic beans need to make an appearance at my house this weekend.
Thanks, Rachelle! I was totally bouncing off the walls and Woot-Wootin’ it up on Saturday! Your unbelievably sweet words totally just made my day – so thanks for that!! Sorry I didn’t post these earlier! I was originally going to, but then I decided to do the Father’s Day dude blogger round up. Opps!! My Bad! Baking soda when soaking the beans was a trick an instructor taught us in culinary school… it definately helps the beans from bursting and keeps them suuuuper tender, yet whole. Hope you do try these toot tastic baked beans.. they are well worth the noise they may create! 😉 (hahahaha. i’m a dork, i know) Cheers, girlie!
Congratulations on your feature, Cheyanne! That is a big deal!! I’m not an expert bean maker, but I am an expert baked beans eater and yours sounds awesome! And with bourbon and candied bacon, I know that it’s good! Sending you happy thoughts and warm wishes. 🙂
Thanks, Thao! Being an expert bean eater is a great thing, you can simply demand other people make them for you! lol! The bourbon and candied bacon really do make these beans something special! Thanks for the happy thoughts, warm wishes, and kind words!! Cheers! 🙂 To a beautiful day, my friend!
Congrats on your winning recipe!! Your margarita shrimp taco tarts sound amazing!!! and Lord knows I need more bacon bourbon brown sugar baked beans in my life!!! that’s a lot of B’s! 😛 Happy Monday!!
Thanks, Alice! Apparently good things start with the letter B! And everyone needs more bacon and bourbon in their life. Preferably with brown sugar and beans 🙂 Hope you had a great (and safe!) Monday! Cheers!
Congrats on your big feature! I am so glad for you!! seriously! and on to the beans! my gosh I love beaked beans, but Candied bacon?? this is just screaming Gaila all over!!
Do you deliver?
hahahaha, Congrats again so happy for you! hugs my sweet girl!
Thanks Gaila! Candied bacon is totally where it’s at. I had to keep smacking my husbands hands away because I needed the bacon for the shoot. Finally I gave up, allowed him to eat all the candied bacon, and simply made more! If I delivered you would be the first to get a present! Cheers and thanks for the kind words, girlie! xoxo
Why aren’t these on my desk for lunch? Seriously, looks great, I need to make some baked beans. Keep your chin up buddy, you have a lot of good things and good people in your life:)
I don’t deliver or I would have had them waiting for you on your desk, Adam. However, then I would expect a fresh delivery of the next fish you catch! Thanks for being such a great friend 🙂 My chin is up! Cheers, buddy!
Yes! I’m the first to congratulate you on your good news!!! It doesn’t surprise me at all. You’re recipes are always inspiring and your photos make us all want to dig in! This one is no different. 🙂
The recurrent theme of your life is one I think many of us can identify it. Here I sit at 50 years old and I have finally come to accept that this is just life, the good and the bad. They both come and go. I no longer project either of them into the future but enjoy the good while I have it and endure the bad until it passes, and it always does.
Here’s hoping whatever it troubling you passes quickly! Your outlook on life is inspiring for us all. 🙂
Hugs and best wishes!
LOL! You sure are the first person to congratulate me, Tammy! Well aside from my husband, sister and MOD. Thank you for the congrats!! 🙂 I somehow figured you would be able to identify with this recurrent theme of life. It is so true, life is filled with peaks and valleys. I am thankful that I have become someone who has lived through enough to embrace this reality. Now I relish in every SINGLE blessing and live in every wonderful moment like it may be the last. And you are so right (of course!) all the bad in life, it does pass! Cheers and hugs back at ya! 🙂