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.

• Bacon: Thick-cut bacon works best here. It holds its texture through the long bake and gives the beans a smoky, hearty base. Regular sliced bacon can work if that's what you have.
• Onion: A yellow onion adds a savory, slightly sweet flavor that blends right into the sauce. White onion will make the beans a little sharper, while a sweet yellow onion will make them a little milder and sweeter.
• Apple: A Honeycrisp or Gala apple brings a subtle sweetness that rounds out the smoky and savory flavors. It melts into the sauce as it bakes, so you get all the flavor without bites of apple standing out. If needed, Fuji apples work too.
• Beans: Canned navy or pinto beans are the base of this recipe. Use them undrained. The liquid helps create the sauce and keeps the beans creamy, preventing them from drying out during baking.
• Bourbon: Use a mid-range bourbon you would enjoy sipping. The alcohol cooks off during baking, leaving behind a warm, rich flavor without a strong bourbon taste. If you prefer to leave it out, substitute apple juice with a splash of vinegar to keep the balance.
• Brown Sugar and Maple Syrup: Using two sweeteners adds more depth to the sauce. Brown sugar brings a rich, molasses-like sweetness, while maple syrup adds a lighter, natural flavor that rounds out the smokiness.
• Tomato Paste: Double-concentrated tomato paste adds a richer flavor and thicker texture to the sauce with just a small amount. Regular tomato paste will still work if needed, but the sauce may be slightly lighter in flavor and texture.