Campfire Bourbon Baked Beans

Author: Shay
Total Time: 1.5 hours; more if you let it simmer longer
Yield: 6-8 servings

Ingredients

• 2 roasted poblanos, chopped
• 12 ounces Bacon – chopped
• 1 medium Sweet Onion – finely diced
• 3 large Cloves Garlic – minced
• 2 (28 ounce) cans Navy Beans – drained and rinsed
• 1 Cup Bourbon
• 1 Cup Ketchup
• ½ Cup Light Brown Sugar – packed
• 1/3 Cup Molasses
• 2 Tbsp Dijon Mustard)
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Worcestershire Sauce
• Kosher Salt and Pepper – to taste
• 1 Tbsp ground paprika
• 1 tsp dry mustard
• ¼ tsp cayenne pepper
• 1 Cup Broth – more as needed Instructions
• Hot sauce (to taste)

Directions

1. Heat Dutch Oven to medium high heat over campfire or coals.
2. Fry bacon until it just begins to crisp.
3. Remove and set aside leaving bacon grease in Dutch Oven.
4. Add onions, and garlic, fry one min
5. Add all remaining ingredients including crumbled bacon pieces. Stir well and bring mixture to a simmer.
6. Add water as needed and stir. Bring to low boil, cover and move to low heat area of the campfire to simmer.
7. Check on the beans every once in awhile to make sure they aren’t boiling dry, but otherwise leave lid on and allow them to simmer for at least an hour. If monitored, they can stew for hours and hours. The longer you go the softer the beans will get and the better it will taste.

Notes

We use a dutch oven to cook these beans over coals, but they can be easily done over a stove top. Just use a large pot instead of a dutch oven, and keep beans on a low simmer.