Who brings baked beans to a holiday potluck? The Flying Chef does; because everybody always brings the same things, and he hates to do things the way everyone else does! These beans have a rich flavor, thanks to all the favorite ingredients: bacon, brown sugar, and whiskey.
Serve in a big crock or deep baking dish, and with a large serving spoon. You'll be the hit of the party.
Also, fun fact: The Irish/Gaelic cultures spell the word "whiskey," the Scots (aye!) spell it "whisky." Both are correct, depending upon family heritage and how many glasses you may have consumed. Cheers!
WHISKEY AND MOLASSES BAKED BEANS
The Flying Chef®
4 strips bacon
1 large onion chopped
1 green pepper chopped
2 cans Rotel brand diced tomatoes with chilies
½ cup molasses
1 small can tomato paste
½ cup whiskey
¼ brown sugar
2 Tablespoons Dijon mustard
Salt and pepper to taste
1 can black beans
1 can white kidney beans
1 can red kidney beans
Cook bacon until crisp in a large skillet. Set aside, cool and crumble. Pour off all but 2 tablespoons of the fat.
Add onion and green pepper to skillet and sauté for about 8 minutes until soft and translucent.
Stir in the tomatoes, paste, molasses, brown sugar, mustard, salt, pepper, and whiskey. Bring to a boil. Stir occasionally and then simmer for about 3 minutes.
Add beans and crumbled bacon, mix.
Pour into a shallow baking dish and cook at 350 degrees in the oven for 45 minutes.
Serves four. You may want to double for larger groups of hungry holiday guests.
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