Bubba’s Bourbon, Bacon & Bean Balderdash!

When Bubba gets back home from The Bacon Freak Ranch, he’s often way too tired to spend a lot of time, energy and effort cooking, so he’s come up with a wonderful little creative, culinary concoction that allows him to kick back and relax a bit, winding down and preparing a nice, delicious and hearty meal that will fully satisfy while helping to take the “edge” of the day of just a bit.


Bubba’s Bourbon, Bacon & Bean Balderdash!

(Serves Bubba or 4 average size folk)


½ lb.Baby Bubba’s Butcher Block Bacon- Hickory Smoked Peppered

2 cups dried white beans

½ cup Boss Hog Smoked Mozzarella Cheese

2 small onions

1 whole clove

½ cup Bacon Freak Gourmet Barbecue Sauce

3 garlic cloves, smashed and peeled

1 bay leaf

1 teaspoon salt

2 shots bourbon

2 tablespoons Bacon Freak Gourmet Salsa

1 teaspoon dry mustard powder

1 1/2 teaspoons apple cider or white wine vinegar

1/2 teaspoon Tabasco Sauce.

1/4 teaspoon ground black pepper


Soak the beans in a large bowl of clear, drinking water overnight.

Then carefully drain and rinse the pre-soaked beans and add them to a pot.

Peel the onion and cut it in lengthwise in half.

Insert the clove into one of the halves and place both pieces of onion in the pot with the beans.

Place the garlic and bay leaf into the pot and make sure that you cover the contents with water approximately one inch above the beans.

Pour in the 2 shots of bourbon and stir it in well.

Partly cover the pot, stir and simmer the beans for 50 to 60 minutes or until the beans are tender and just enough water remains to keep the beans wet.

Remove the onion, along with the inserted clove and bay leaf.

Add the salt to the pot and mix well.

Now, in a small bowl, whisk together all of the ingredients listed on the ingredient list, with the exception of the bacon and add this mixture to the beans, mixing well.

Add a slice of bacon to the pot and simmer uncovered for 20-30 minutes until the beans have thickened.

Meanwhile, fry the rest of the bacon to a state of moderate crispiness then and pat with paper towels in order to remove all excess grease.

Slice the pieces of bacon into 1″ pieces.

When you are ready to serve the beans, toss them with all but a few pieces of the fried bacon.

Garnish with the Boss Hog Smoked Mozzarella Cheese and remaining pieces of bacon.


Signing off at Pigging out!

Rocco “Boss Hog” Loosbrock

(NewsBlaze readers use coupon code Blaze to get 10% off your next bacon order)

Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club

Rocco Loosbrock
Rocco Loosbrock is a financial wizard who writes about food, wine and the world of gourmet bacon.Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club.After leaving the military, Rocco worked at a local bank while attending classes and earned his Bachelor’s degree in Management at Azusa Pacific University. Rocco loves to do woodworking, cooking, and growing fresh ingredients for his kitchen.