Putting a tropical spin on a classic, I've taken the traditional Baked Beans and given them an island-inspired makeover with a dark-aged rum instead of the possibly-obvious bourbon. This recipe has become one of the go-to side dishes for any bbq-themed meal. Try it out, and please let me know how it turned out in the comments below the recipe.
Rum & Bacon Baked Beans
Makes: 2 Quarts
Servings: ~ 8 (1-cup servings)
Prep Time: 10 Minutes
Cook Time: ~ 1 Hour
Ingredients & Directions
25 gr Oil, grapeseed (or other neutral vegetable oil)
200 g Bacon, diced
Combine oil and bacon in a medium pot, and cook on medium heat until bacon has rendered its fat—approximately 8 minutes.
100 g Onions, Red, medium dice
Add onions and cook until they begin to look translucent. Stir often.
200 g Rum, dark
Pour in rum and scrape the bottom of the pot to release any bits of onions or bacon that might have stuck to the bottom.
60 g Tomato Paste
50 g Molasses
60 g Brown Sugar
10 g Salt
15 g Garlic, cloves (or puree)
8 g Worcestershire sauce
1 g Black pepper, ground
20 g Vinegar, Rice or Apple
Add all the ingredients above and stir well. Simmer gently for 5 minutes, so the rum's alcohol evaporates.
750 g Water
1,000 g Pinto beans, canned, rinsed well
Add water and beans
Mix well and bring up to a simmer
Stir often and simmer for about 1 hour or until the liquid has reduced to your desired thickness.