Chipotle Bourbon Porky Beans is a delicious skillet meal that gives classic pork and beans a boozy twist. Bacon, kielbasa & 2 kinds of beans in a rich chipotle bourbon BBQ sauce.
Chipotle Bourbon Porky Beans
It is 57 degrees and rainy in Arizona, pretty much sucking all the motivation out of me this morning. I was up a little after 5am to take the kid to an early JROTC meeting and could not go back to sleep. For the last few days I have been working on sponsored blog posts and today my only desire is to be a lazy bum on the couch.
[bctt tweet=”Chipotle Bourbon Porky Beans #castironcooking #bacon #bourbon # pork”]
Since that won’t pay the bills I figured I would share this awesome recipe I dreamed up a few weeks ago. It is one of those amazing recipes that was a happy accident.
The first time I made it was on a random Saturday when I had no real desire to cook. After scanning the contents of the fridge I found bacon and kielbasa.
Skillet meals are my go-to when I am feeling lazy in the casa kitchen. It is easy to toss together a few pantry ingredients, add a few fresh ingredients and call it a day. I had, what I thought, was a brilliant idea to make a grown-up version of beens and weenies.
It didn’t hurt that there was a mini bottle of bourbon on the counter and leftover chipotles in fridge from my Chipotle Cider Pulled Chicken Sliders. I really do like to cook with booze as much as I like to drink it! lol
Go easy on any salt in this dish, there are already salty ingredients like soy sauce and Worcestershire sauce. For the cider vinegar I used a fun flavor version I found from Heinz, Pepper Perfect on Amazon. If you buy it through my link it doesn’t cost you extra but I earn a small commission from it!
Chipotle Bourbon Porky Beans
- 1/2 pound bacon cut into 1/2 inch pieces
- 1 12-ounce package kielbasa cut into 1/2 inch rounds
- 1 small red onion diced
- 1 chipotle pepper finely minced
- 3/4 cup ketchup
- 3 tablespoons brown sugar
- 1 1/2 tablespoons tomato paste
- 2 tablespoons bourbon
- 1/2 cup low sodium chicken stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoon pepper perfect cider vinegar substitute regular cider vinegar
- 1/2 tablespoon adobo sauce
- 2-3 teaspoons soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 16-ounce can pinto beans drained and rinsed
- 1 16-ounce can can kidney beans drained and rinsed
- Heat a large cast iron skillet to medium heat, add bacon and cook 5-6 minutes until crispy. Remove and drain on a paper towel lined plate. Set aside.
- Add kielbasa to skillet and brown, 4-5 minutes. Remove and add to plate with bacon.
- Add onion and chipotle to skillet, cook 2-3 minutes.
- Stir in ketchup, brown sugar and tomato paste, cook 2-3 minutes stirring occasionally.
- Stir in chicken stock, scraping bits off bottom of the skillet.
- Mix in remaining ingredients plus kielbasa and bring to a low boil.
- Reduce heat and simmer 8-10 minutes until sauce thickens.
- Stir in bacon and serve immediately.
~ this post contains affiliate links ~