Rum Baked Beans
Casserole featuring thick-sliced bacon, pineapple, strong coffee, and dark rum. For an unusual variation on the ordinary baked bean dish.
1/2 pound thick-sliced bacon
4 (1 pound 3 ounce) cans baked beans
2 teaspoons dry mustard
1/4 teaspoon ground ginger
1/4 cup strong coffee
1/2 cup firmly packed dark brown sugar
1/2 cup dark rum
1 (8 1/4 ounce) can sliced pineapple, drained
Cut bacon into 2-inch lengths. In a wide frying pan over medium heat, cook bacon until crisp; drain and set aside.
Combine beans, mustard, ginger, coffee, brown sugar, and bacon. Turn into a 3-quart casserole or 9 x 13-inch baking dish. (At this point you may cover and refrigerate until next day.)
Bake, covered, in a 350 degree F oven for 45 minutes.
Stir in rum. Cut pineapple slices in half and arrange over top. Return to oven, uncovered, for about 25 more minutes or until top is browned.
Makes 10 to 12 servings.