A perfect addition to any Fall cookout or holiday table, these baked beans are made with smoky bacon, Kentucky sorghum, and the caramel flavor of bourbon.
1 pound dry great northern beans, soaked according to directions, and drained of excess water
5 cups chicken broth
1 onion, finely chopped
1 clove garlic
¾ cup ketchup
¾ cup of your favorite BBQ sauce
1½ tablespoons tomato paste
¼ cup brown sugar
2 tablespoons sorghum (you may substitute molasses)
2 tablespoons maple syrup
4 tablespoons bourbon – divided
Pinch of ground cumin
Pinch of smoked paprika
Salt and pepper to taste
12 oz bacon, cooked, crisped and chopped
Place the soaked beans in a large pot / dutch oven. Add the chicken broth, onion, garlic, salt, pepper, ketchup, BBQ sauce, tomato paste, cumin, paprika, brown sugar, sorghum and 2 tablespoons of bourbon. Stir together.
Place pot on the burner uncovered and bring to boil. Reduce heat to low, cover and simmer for 4-5 hours, stirring occasionally or until beans are tender and sauce is thick. You may need to add additional broth as the beans absorb liquid.
Turn off heat and add the chopped bacon, maple syrup and remaining 2 tablespoons of bourbon.
Serve warm and enjoy!