HIGH COUNTRY BAKED BEANS
According to customer John DuPriest, “When I talk about BBQ with friends and family, I frequently comment that BBQ should be considered one of mankind’s highest art forms— and certainly one of its oldest! Sometimes all I get back is a blank stare. But other times, the lucky elected return nods of knowing agreement. Good BBQ—great BBQ—is an occasion of seductive aromas, work followed by leisure, a combination of family and friends, and the spotlight meats holding hands with captivating side dishes. A good side of baked beans is pretty much indispensable to a great BBQ get together. This recipe is simple and delicious. You’ll love it.”
- 3 slices uncooked bacon, diced
- 1 medium onion, chopped (about 11/2 cups)
- 1/4 cup Tennessee sour mash whiskey (such as Jack Daniels)
- 2 (16-ounce) cans baked beans (Bush’s Original preferred)
- 1/4 cup molasses or dark brown sugar
- 2 tablespoons ketchup
- 2 tablespoons Corky’s Original Recipe Bar-B-Q Sauce
- 1 1/2 tablespoons yellow mustard
In a large Dutch oven over medium heat, sauté the bacon until the fat begins to render. Remove the bacon from the pan and reserve for garnish. Pour off all but 1 tablespoon of the bacon fat and add the onion. Cook until the onion starts to brown around the edges, about 5 minutes. Carefully add the whiskey and continue cooking until the liquid is reduced by half.
Add the beans to the Dutch oven and follow with all of the remaining ingredients. Stir gently until the ingredients are blended. Reduce the heat to low, partially cover, and simmer until heated through, about 5 to 10 minutes (or bake, uncovered, in a 325°F oven for 15 to 20 minutes). Take care not to overcook as the beans will begin to break down. Top with the reserved bacon.
Serve with Bar-B-Q ribs, slices of white bread, and coleslaw for some good eatin‘!