A summer side dish staple. baked beans are as popular at cookouts and camping trips as the burgers, steaks, or grilled chicken they accompany. Sweet and smoky, and sometimes spicy, baked beans get their flavor from a rich tomato-based sauce filled with spices, sugars, and (here's the best part) - bacon, and often, whiskey.
What's fun about baked beans is the endless ways people have of jazzing up the basic recipe. From mustard to molasses, onions to peppers, baked beans don't ever have to be made the same way twice.
That said, you'll probably want to make this particular recipe over and over again, because it's that good.
A note about the whiskey: Any type will do, really, but for a deeper, richer flavor, you might try bourbon. Experiment and see which you like best.
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 cup brown sugar
2 Tbs Dijon mustard
Salt and pepper to taste
1 can black beans
1 can white kidney beans
1 can red kidney beans
Cook bacon in a large skillet until crisp. 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 tomatoes, tomato paste, molasses, brown sugar, mustard, salt, pepper, and
whiskey. Bring to a boil. Stir occasionally, 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 4 as a side. Feel free to double or triple as needed.
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