- 2 tablespoons Jim Beam whiskey
- 2 tablespoons sugar
- 4 slices bacon, cut into 1/2 inch pieces
- 3⁄4 cup chopped onion (1/2 medium)
- 1⁄4 cup apple cider vinegar
- 1 tablespoon tomato paste
- 2 tablespoons molasses
- 2 (15 ounce) cans small white beans, drained (See note)
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
STEP BY STEP
- In a heavy, medium size saucepan, cook the 1/2 inch bacon pieces over medium heat until it begins to brown, about 5-6 minutes.
- Add the sugar and stir for about 2 minutes.
- Add the chopped onion, stir well and continue to cook, stirring occasionally until the onion is tender, 5 minutes more.
- Add the tomato paste until it starts to break down, about 2 minutes.
- Deglaze the pan with the vinegar and whisky, then add the molasses.
- Add the beans and season with the dry mustard, salt and pepper.
- Stir to mix and reduce heat to low.
- Cover the pan and simmer the beans until the sauce is rich and thick and the beans have absorbed plenty of flavor, about 45 minutes.
- If you are in a hurry, feel free to use Bush’s Baked Beans, and reduce the time in step 8 to only 15 minutes.
- There are recipes around about cooking your beans from scratch, but there are so many things that can go wrong, we’ve found that the canned beans give a consistent result. Just make sure to get a quality can of canned beans. This is your main ingredient. Don’t cut corners.