Apple Butter Bourbon Baked Beans
We ate these beans as pictured, with lots of biscuits but days later we were still eating them with eggs and toast – they were so good and we were sad when we finally ate the last of them.
These can be eaten as a meal in themselves just add these delicious biscuits (recipe below) and some greens or slaw and call it dinner!! They are also fabulous as a side for just about anything especially if you’re feeding a crowd.
You can use dried beans in the recipe and they would be wonderful but feel free to use canned as well. I like to have the option of both. Sometimes I don’t have time to make from dry so having the canned option is always good. If you are making them from dry use approx 1 lb. of them and make sure to soak them overnight, rinse and then cook them in boiling stock approx 5 cups of it adding more if needed until they are basically cooked though. They will do a little more cooking in the oven when baking with the sauce.
If you don’t have pigtail or don’t want to use it, go right ahead and use some bacon or
Pancetta or salt-pork even too. I love how the pork gives the beans a salty, smokey flavour. They can most definitely be made meatless too just leave the meat out and they are just as wonderful.
They are sweet, savoury, rich in flavour, with a slight bit of heat. A great recipe for baked beans. You will not regret making it!! That is a promise!
- 1 cup Apple butter (Apple butter recipe below)
- 3 cans mixed beans with liquids(I used a mixture of pinto and great northern beans)
- ¼ cup BBQ sauce (store bought or make my fab homemade one below)
- ¼ cup tomato ketchup
- 2 tbsp maple syrup
- 3 tbsp bourbon
- 1 tbsp prepared mustard of choice
- ¼ tsp paprika
- ¼ tsp cumin
- 1½ tbsp organic unsulphured molasses
- 1½ tbsp tomato paste
- 1 large onion chopped
- 3 cloves garlic minced
- 1 jalapeño seeded and minced or a hot pepper of your choice and intensity
- 400 grams Pigtail or bacon (if using bacon brown it first and then add the onions and garlic and jalapeños)
Preheat oven to 375 ° F
Rinse the salted pigtail or pork with water a few times and then place in a small pot covered with water and boil for 10-15 minutes on medium, drain and rinse and let cool. Once cool enough to handle cut away any fatty pieces or grizzle if you want and cut up into smaller pieces if needed and set aside.
In a large bowl combine the apple butter, BBQ sauce, ketchup, maple syrup, bourbon, mustard, paprika, cumin, molasses, tomato paste and set aside.
In a medium sized pot heat oil at medium heat and add the onions garlic, jalapeño, and pigtail or salt pork and sauté everything until the onions are translucent and the pork starts to brown slightly.
Then add in the beans with liquid (you can drain and rinse instead and add water instead - approx 1 ¼ cups plus more if needed) and allow them to sauté for a couple of minutes
Then add the all the sauce ingredients and bring to a boil and once boiling transfer to a baking/casserole dish (approx 8x10 dish or if your pot is oven proof feel free to leave in the pot) and roast for approx 45 min to 60 minutes or until beans are thick and bubbling
Homemade Apple Butter
Yields approx 1 to 1½ cups of apple butter
- 2-2½ lbs apples (approx 8-10 small apples)
- ½ cup Apple cider vinegar
- ½ cup pure apple juice or cider
- ¾ cup coconut sugar or brown sugar
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- Pinch of ground clove
- Pinch of salt
- Wash and scrub apples well, core and slice apples and add them to a medium sized pan (peel and all) adding with them the Apple cider vinegar and also the apple juice. Bring to a boil and reduce to a low simmer, cover and let simmer for 20 minutes.
- Remove lid, stir the apples and continue to simmer them for another 20-30 minutes until the apples are very tender and have thickened from breaking down and then remove them from the heat and allow them to cool for a few minutes.
- Put the apples in a food processor (being very careful especially if they are still on the hot side) and process until smooth or use a potato masher and mash until they are smooth.
- Transfer the processed apples to a fine mesh sieve over a bowl and press the pulp through the sieve so that your left with a creamy smooth apple purée
- Put the purée back into the pot turn the heat back on to medium low and add the remaining ingredients. Cook stirring occasionally until the apple butter is a deep rich colour, the sugar has melted through and it’s nice and thick (won’t take longer than 5-10 minutes).
- Remove from heat and let cool for a few minutes and transfer to a sealed container and it can last for up to a month refrigerated.
Homemade BBQ Sauce
- 1 cup tomato ketchup
- 1 cup water
- ¼ cup Apple cider vinegar or white vinegar as an alternative
- 2 tsp of lemon or lime juice or if you don’t have add more apple cider vinegar
- 2 tsp Worcestershire sauce
- 5 tbsp brown sugar
- 2 tsp mustard powder or Dijon mustard
- ½ tsp paprika
- ½ tsp cayenne
- 2 tsp onion powder or garlic powder (you can use fresh garlic and onion and fry it up before adding the rest of the sauce ingredients in the pan -but then just blend it afterwards for a smooth sauce unless you don’t mind it chunky)
- ½ tsp black pepper
- 1 tbsp pomegranate molasses or regular molasses (optional but a great addition)
- Mix all sauce ingredients together in a medium sauce pan on medium heat. Once its starts to simmer turn the heat down a little and stir occasionally for approx. 20 minutes or until sauce has thickened. Do not let the sauce boil
Cheddar chive and herb biscuits
Adapted from thekitchn.com
- 2 cups all-purpose flour
- 2 ½ teaspoons sugar
- 2 teaspoons baking powder
- 3⁄4 teaspoon kosher salt
- 1 ½ cups heavy cream or whipping cream (divided)
- ½ cup equivalent of shredded old white cheddar, chives and herbs of your choice ( I used parsley and a little bit of rosemary and I always keep the herbs and chives to about ¼ cup and leave the rest for the cheese)
- Line a baking dish/pan (approx. 8x8) and preheat oven to 425 ° F
- In a large bowl, whisk together dry ingredients until combined.
- Pour in all but ¼ cup of the cream and stir until the dough is rough or shaggy, then add the remaining cream and stir to combine and add in you cheddar and herbs.
- Turn out the dough out onto a well-floured surface. Knead the dough for about 30 seconds, just until it all comes together.
- Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces. Place each of the pieces in the prepared pan.
- Bake for 15 to 18 minutes, until golden.