Bourbon Baked Beans
Yield 6-8 Servings
Free of: gluten and top 9 allergens.
Simple bourbon baked beans and so good!
Ingredients
1 tbsp vegetable or olive oil
1 cup chopped onion
1 tablespoon minced garlic (about 3 cloves)
1 tsp smoked paprika
1 cup tomato sauce
1/2 cup molasses
1/4 cup brown sugar, packed (light or dark)
1/4 cup bourbon
1 tbsp yellow mustard
2 tsp coconut aminos
1/4 tsp black pepper
1 (16-ounce) can light red kidney beans, drained and rinsed
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can great northern beans, drained and rinsed
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can navy beans, drained and rinsed
Instructions
- Preheat oven to 375-degrees F.
- Heat a medium saucepan over medium heat. Add oil. When oil is heated add onion and sauté for about 5 minutes. Add minced garlic and paprika and cook another 30 seconds.
- In a large bowl, whisk together tomato sauce, molasses, brown sugar, bourbon, mustard, coconut aminos, and pepper. Add the beans and the onion and garlic mixture. Stir gently to combine.
- Transfer the bean mixture into a 2-1/2 quart casserole dish and bake, covered for 1 hour, until beans are bubbling. This makes about 7-1/2 cups of baked beans.
- Serve, garnished with gluten-free French fried onions, if desired.
Notes
- For crock pot cooking, place beans in crock pot and cover with lid. Cook on high for about 3 hours, or on low for about 5 hours, or until beans are bubbling.
- Using an instant pot, place bean mixture in the pot and secure the instant pot lid. Cook the mixture on high pressure for 10 minutes. Be sure to follow manufacturer's instructions for using the equipment.
Courses Veggie & Sides
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/bourbon-baked-beans/