Photo: Hector Sanchez; Styling: Caroline M. Cunningham
The secret to this tender baked bean medley? Rum. Make it ahead of time by preparing steps 1 and 2. Cover with foil and refrigerate up to 2 days until ready to bake.
Serves 10 (serving size: 3/4 cup)
1. Preheat oven to 350°F. Cook bacon in a large skillet over medium until crisp; remove, reserving 2 tablespoons drippings in skillet. Add onion, and cook, stirring often, until tender, about 5 minutes; add garlic, and cook 1 minute.
2. 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.
3. Bake, covered with aluminum foil, 30 minutes; uncover and bake 30 more minutes.