Summer Entertaining: Bourbon & Coke Baked Beans

Bourbon Molasses Baked Beans Barbecue Rebecca Gordon Buttermilk Lipstick July 4th Tailgating RecipesSummer Entertaining

A pulled pork sandwich just isn’t the same without a simple oven accompaniment.
A mess of beans & peas loaded with sausage lend good bite for an interesting texture.
Get saucy & dig in to this cookout staple.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon & Coke Baked Beans
makes 10 servings

1 1/3 cup sliced spicy smoked sausage
1 cup diced sweet onion
1/2 cup diced green bell pepper
2 cloves garlic, pressed
1/3 cup bourbon
2 {16-oz} cans dark red kidney beans, rinsed & drained
1 {15-oz} can cannellini beans, rinsed & drained
1 {15-oz} can black eyed peas, rinsed & drained
1 {18-oz} bottle barbecue sauce
1 {7.5-oz} can co-cola
1 Tbsp molasses
1 Tbsp red wine vinegar

Preheat the oven to 375 degrees.
Cook the sausage in a 10-inch cast iron skillet over high heat for 2 minutes.
Add the onion & bell pepper.
Cook 7 minutes or until the sausage browns & the vegetables are tender.
Stir in the garlic & cook for 1 minute or until fragrant.
Turn off the heat. Stir in the bourbon.

Combine the kidney beans, the cannellini beans & the black eyed peas in a large bowl.
Stir in the barbecue sauce, the co-cola, the molasses, the vinegar & the sausage mixture.
Pour the beans back into the cast iron skillet & place on a half-sheet pan.

Bake 1 hour or until the center is hot & bubbly.
Let stand 10 minutes before serving.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Gameday Bourbon Molasses Baked Beans Rebecca Gordon Buttermilk Lipstick Tailgating Recipes Southern Hostess Lifestyle ExpertHow To Serve A Saucy Side
Keep your plate from getting unruly with a few simple tips

Ramekins & 1/2 cup mason jars contain toddy nipped bits & pieces.
A slotted spoon comes in handy keeping lampshades at bay.

The 411

Follow these pointers for the very best baked beans

The Pork

Conecuh Spicy & Hot Hickory Sausage seasons with perfection.
Smoky notes, good heat & the texture make this regional brand my very favorite

The seasonings in the sausage flavor the dish effortlessly.

The Vegetables

Cooking the vegetables in the fat rendered from the sausage adds extra flavor.

The Bourbon

Use whatever you have on the cocktail cart.
Add an extra shot if you so choose.

I prefer subtle tones when cooking with alcohol.
Well balanced overall flavor is always the goal.

The Co-Cola

One miniature co-cola is all you need for this dish.
There isn’t a need to stir the beans during baking.
There’s enough liquid & it will evaporate while cooking, concentrating the flavors.

The Barbecue Sauce

I used a widely available sauce, Bullseye Original.
To capture every drop from the bottle,
add a little bit of co-cola to it, tighten the top & shake it like the dickens.
Pour over the beans in the bowl to blend.

The Baking

The cast iron skillet is relatively full & a little heavy.
Bake on a half-sheet pan for easy depositing & retrevial from the oven.

The Resting

Stir the beans once baked & allow the steam to continue to escape.
This will help thicken the sauce just a tad.

Perfect Partners
Visit these posts for more barbecue side favorites

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Buttermilk Cole Slaw

music to your ears
“Barbecue Blues” Robert Hicks Barbecue Bob

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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