Dark Rum Bacon Baked Beans

Have you ever been asked to bring baked beans to a bbq or gathering?  Sure, it is easy to just buy a large can and doctor them up with a few extra ingredients.  There is absolutely nothing wrong with that.  In fact, I love to add a bit of mustard and some bacon.  Maybe even add a combo of different beans.  Who wouldn't love that, as a side dish?

I have talked for years about making my own homemade style baked beans, but not from cans.  Yes, I decided to make the real deal, from dried beans. I knew I wanted to do something different, you know....a twist.

After comparing a few recipes I realized there any many different styles of baked beans.  They are also made with different types of beans, sometimes a combo of many together.  But who originally created the first baked bean dish?  Was it the Pilgrims, Indians, British, UK or how about Boston?

After much research I decided that it really didn't matter.  What mattered is I created a good tasting baked bean recipe I would be proud to serve at any outdoor bbq.  My little secret was to add a shot of dark rum to enhance the taste.  Okay, maybe a little bit more than one shot.

This recipe is certainly a "People Pleaser".  Serve this recipe at your next get together with your chicken, burgers and dogs.  Beans served as a side, are not only good for your heart, they also make good meals, a la carte.


Dark Rum Bacon Baked Beans

Ingredients:
1 lb dry northern beans
1/2 lb bacon strips, chopped
3 cups sweet onion, chopped
4 cloves garlic, chopped
2 cups ketchup
1/3 cup molasses
1/3 cup maple syrup (I use Vermont syrup)
1/4 cup worcestershire sauce
1 cup brown sugar (optional, add more to liking)
1/4 cup dark rum
salt and pepper, to taste

Directions:
1.  Rinse beans.  Place beans in dutch oven and cover with water at least by 2 inches.  Bring to a boil, boil for 3 mins.  Remove from heat, cover and let sit for 1 hour or until softened.
2.  Drain beans and discard water.  Return beans to Dutch Oven and add 6 cups of water.  Bring to a boil on high heat.  Reduce simmer for approx. 75 mins, or until almost tender.
3.  While beans are cooking place large skillet on stove top.  Cook bacon on medium heat until crisp. Drain on paper towel.  Reserve oil in container, leaving approx. 4 TBS in skillet.
4.  Add to skillet, onions.  Saute until onions are soft.  Add garlic, cook for additional 2 mins.
5.  Stir  in ketchup, molasses, syrup, worcestershire sauce and brown sugar.  Add bacon and rum, stir.  Season with salt and pepper to your liking.
6.  Drain beans but RESERVE water.  Place beans in skillet.  Stir beans with onion mixture.  Add one cup of liquid.  Pour beans back into dutch oven.  Bake in a pre-heated oven 300 degrees for 3 hours.  Stir every 30 mins.  Add additional water, if needed.

Note:  1.  I only added a total of 1 cup of extra liquid.
           2.  I think this is perfect consistency of sweetness.  Add more brown sugar, if you like.