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Baked Beans

Bourbon Baked Beans

What goes great with Southern food? Or any food? Baked beans! 

Smoky, sweet and packed with protein, this is a wonderful vegan dish that works with EVERYTHING. Serve with tacos, fried eggs or as a side to roasted chicken.   

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 pound pinto beans, soaked overnight 
  • Extra virgin olive oil
  • 2 large red or Spanish onions, sliced thinly
  • 2 red bell peppers, sliced thinly
  • 8 garlic cloves, minced
  • 2 teaspoons mustard powder
  • 1 tablespoon smoked paprika
  • ½ cup bourbon (or apple cider)
  • 1 cup ketchup
  • ½ cup molasses
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper 


1. Drain beans and reserve soaking liquid. Set aside. 

2. Heat a large sauté pan, lightly coated with oil, over medium-high heat. Caramelize onions, stirring occasionally, until dark brown and very soft. Add peppers and continue cooking for a few minutes until softened. Add garlic and stir to combine. 

3. Transfer vegetables to a slow cooker or Dutch oven. Add beans, mustard powder, paprika, bourbon (or apple cider), ketchup, molasses, salt and pepper. Stir in reserved bean soaking liquid and additional water to equal 4 cups of liquid. 

4. Cook on HIGH in slow cooker for 4 hours until thick and beans are tender. Alternatively, cook beans in a 350°F degree preheated oven, covered for 1 hour. Uncover and continue cooking until thick, saucy and beans are tender.