Smoky Bourbon Baked Beans with Apples and Bacon

I spent over 40 years thinking I hated baked beans, but this Bourbon Baked Beans recipe changed my mind. The flavors are rich and layered, with a hint of sweetness from an unexpected ingredient. I found myself eating spoonful after spoonful right out of the pan.

These Southern baked beans bring a rich, smoky flavor with just a hint of sweetness. The bourbon deepens the sauce without overpowering it, making every bite feel slow-cooked and full of flavor.

The caramelized apple and maple syrup add a natural sweetness that balances the smoky bacon and savory beans. It gives the sauce a cozy, familiar taste with a little something extra you might not expect.

At first, my family thought it was strange to add apples to baked beans. But when I brought a batch to a potluck, no one could even tell they were there. They just knew the beans tasted incredible and kept asking for the recipe.

After years of developing recipes, I have learned that thoughtful details like this can transform a simple dish. These beans bake up thick, hearty, and so satisfying that even the most traditional baked bean fans will love them.

These beans are perfect alongside BBQ chicken sliders or any grilled meat.

• Bacon: I tested this with both regular and thick-cut bacon, and thick-cut yields the best texture after a long bake. It also holds up better if you reheat the beans later. You’ll need to remove at least half the bacon after cooking, but you can leave the rest in the pan for extra flavor.
• Onion: Yellow onion offers the best balance for this recipe. I’ve also tested white and sweet onions. White adds a sharper edge, while sweet onions tend to mellow the flavor too much.
• Apple: You don’t taste apple chunks in the finished dish. They cook down completely. I tested several types and found that Honeycrisp and Gala gave the best subtle flavor. Fuji is also pretty good, but I’d skip anything overly tart or soft.
• Beans: I use undrained canned navy or pinto beans. I’ve tried draining them, but you lose creaminess, and the sauce doesn’t thicken the same way. The canning liquid helps build the texture without needing extra broth or water.
• Bourbon: You don’t need anything expensive - just something you wouldn’t mind sipping. A mid-range bourbon adds depth without taking over. I’ve also tested this with apple juice and a splash of vinegar for a non-alcoholic version, and it still tastes balanced.
• Brown Sugar and Maple Syrup: I tried using only one sweetener, but the sauce fell flat. Brown sugar lends body, and maple adds a softer sweetness that complements the bourbon well. The two together make a big difference.
• Tomato Paste: Double-concentrated tomato paste gives a thicker, richer sauce with just a small amount. Regular paste works, but you may need to use a bit more and simmer for a longer time to achieve the same texture.