The Jack Daniels folks are smart marketers, but you don’t have to use that expensive bourbon to make Jack Daniels-style beans. I prefer Evan Williams and it works very nicely. An I-can’t-stop-eating-it barbecue essential, along with slaw and potato salad. Serves 4-8.
2 16-oz. cans baked beans*, or equivalent amount of cooked navy or white beans
1/2 c good bourbon whiskey
1/2 c brown sugar
1 t dry mustard
1 T Liquid Smoke
1 T Worcestershire sauce
1 t lemon juice
1/2 green bell pepper, chopped
1 medium onion, half minced and half sliced
2 cloves garlic, minced
Method: preheat oven to 350 degrees F. Drain the beans or, if you want to use the liquid in the can, allow for extra cooking time. Mix all ingredients except for sliced onions in an ovenproof dish. Arrange sliced onions on top. Bake 1 to 1 1/2 hour or until liquid has cooked away. Serve hot, warm or at room temperature.
*I like to use Grandma Brown’s, a quality local brand with very little unnecessary liquid.