Rum is the secret ingredient in this baked bean recipe.
The secret to this tenderbaked beanmedley?
Make it ahead of time by preparing steps 1 and 2.
Credit: Hector Sanchez
Cover with foil and refrigerate up to 2 days until ready tobake and taketo your summer get-together.
Ingredients
6thick-cut bacon slices, chopped
1cupchopped sweet onion
2garlic cloves, minced
1(28-oz.)
can baked beans with bacon and brown sugar
1(16-oz.)
can navy beans, drained and rinsed
1(16-oz.)
can dark red kidney beans, drained and rinsed
1(16-oz.)
can light red kidney beans, drained and rinsed
1(15-oz.)
Cook bacon in a large skillet over medium until crisp; remove, reserving 2 tablespoons drippings in skillet.
Stir together bacon, onion mixture, baked beans, and next 8 ingredients in a large bowl.
Spoon into a lightly greased 13- x 9-inch baking dish.
Bake, covered with aluminum foil, 30 minutes; uncover and bake 30 more minutes.
