Another Crowd Pleaser–Bourbon Baked Beans

So, you want to know what side dishes we had with the Creamy Chicken Casserole? Several molded fruit salads, a huge tossed lettuce salad, trays of hot rolls, and baked beans.

I can hear you now Max, where are Erma’s signature alcohol recipes? Well, it wasn’t just any old baked beans, it was BOURBON Baked Beans. All Kentuckians know that bourbon goes with just about everything.

This Rehearsal Dinner was a backyard picnic, and believe me, these Beans were a hit. Rich, dark, and manly.

Bourbon Baked Beans:

4 (1 pound) cans baked beans
1 teaspoon dry mustard
1/2 cup chili sauce
2 tablespoon dark molasses
1/2 cup bourbon
1/2 cup strong coffee
Medium onion
Bacon

In a food processor, turn the onion into a near pulp. Mix all but the bacon in a large covered container for at least 4 hours or overnight in the refrigerator so the beans have a chance to absorb the molasses and bourbon flavors.

Place in a very large baking casserole like the CorningWare Casserole that has a lid, or in several smaller ones. Bake covered at 300 degrees for 40 minutes. Remove the lid, add bacon slices and continue baking for another 40 minutes at 375 degrees.

Serves a lot.

Really. That is what my recipe says, “Serves a lot.” Nothing like being precise, and honest. Actually, if you have a male crowd this does not, “Serve a lot.”