- 3 slices bacon, diced
- 1 medium onion, chopped
- 3 15-ounce cans great Northern beans, drained
- 1 cup ketchup
- 1 cup packed dark brown sugar
- 1 cup peach preserves
- 3/4 cup chicken broth
- 1/4 cup bourbon
- 2 teaspoons dry mustard
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
I love how the fruity sweetness of the brown sugar and peach preserves compliments the smokiness of the bacon and bourbon. These beans are sure to be the first side dish to go at your barbecue.
Swap option: You can substitute other flavors of preserves, like mango or even a hot pepper jelly. You can also leave out the bourbon if you don't want the alcohol. Just replace it with more chicken broth.
Preheat oven to 350°F. In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8-10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.
Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.