Perfect as a baked bean casserole, makes this a wonderful and delicious side dish to bring to a friend's party or barbeque. Easy enough for tail-gating parties too!
Every year we serve these Drunken Baked Beans, they're always a huge hit over the Memorial weekend. The recipe was given to me by my dear friend Eileen! She named this recipe "drunken" because of the Bourbon she added into the sauce.
Very clever of her! Thanks Eileen!
- 1 (28 ounce) can bake beans ( Bush's original)
- 1 (15 ounce) can dark red kidney beans - rinse and drained
- 1 (15 ounce) can white beans - rinse and drained
- 1 (15 ounce) large butter beans- rinse and drained
- 1 small onion - diced
- 1/4 cup Bourbon or Rum or Red Wine
- 1 Tbsp. Dijon mustard
- 1/4 cup apple-cider vinegar
- 1/2 cup brown sugar
- 1/2 cup ketchup
Preheat oven to 350 degrees.
Use a 13 x 9 baking dish or Pyrex dish.
Take the first 5 ingredients and place them into the baking dish.
In a medium size bowl, whisk together the Bourbon, Dijon mustard, apple cider vinegar, brown sugar and ketchup. Pour onto the bean mixture and gently mix all together until well blended.
Bake, uncovered for 35 to 40 minutes.
Remove from oven and cover with foil wrap to keep warm until you're ready to serve. Serve the beans warm.
Here's a Tip: If you are planning to make this one day ahead, keep in mind to add some water to the sauce when re-heating in the oven.