I’m ready for some Southern cooking, ya’ll.
These baked beans are the essence of Southern flavors. With a bit of bite from the whiskey and a twang of sweetness from peaches, if you’ve ever wanted to bring some Southern charm to your cooking, then this recipe is for you.
In fact, I HATE baked beans. And perhaps that was because my mom always just ate them straight from a can, with no additional dressing or seasoning. Perhaps it was a texture thing – I’ve never been big on beans anyways – UNTIL NOW. I could eat these bad boys for breakfast, lunch and dinner!
Whiskey & Peach Baked Beans
- In a Dutch oven over medium high heat, cook the bacon until crispy then remove and set aside on paper towels to cool. When cooled, crumble the bacon.
- Leave the bacon grease in the pot and toss in the jalapeno and red onion. Saute for 5 minutes, until tender.
- Stir in the drained beans, peach preserves and bourbon. Stir until the preserves have melted into the beans. Then add the dry mustard, garlic and apple cider vinegar. Season with salt and pepper, to taste
- Then stir in the chicken broth. Bring the liquid to a rolling simmer and reduce the liquid by half over 30 minutes.
- Cover the beans and reduce the temperature to medium low. Continue to simmer for another hour – until the beans are cooked through and tender. Serve hot and enjoy!