COMMENT:
Nothing is better in baked beans than the flavor of smoked ham and
the addition of sweetness brought about by honey. In my recipe,
I have added Community Coffee and Bourbon to add to the interest
as well as taste in this barbecue accompaniment.
INGREDIENTS:
- 8 thick slices of bacon, chopped
- 1/2 cup honey
- 3 (1 pound) cans of pork and beans
- 1 cup onions, diced
- 1 cup red bell pepper, diced
- 1 tbsp garlic, chopped
- 1 cup brewed Community Coffee
- 1 tbsp Zatarain's® Creole mustard
- 1 (15 1/2 ounce) can tomato sauce
- 2 tbsp Jack Daniels®
METHOD:
Preheat oven to 275 degrees F. In a 7-quart Dutch oven, sauté
bacon pieces over medium heat stirring occasionally until crispy.
Do not over brown or bake the drippings. Once bacon is crispy, remove
the pieces and drain on a paper towel. Into the bacon drippings,
add onions, bell peppers and garlic. Cook over medium-high heat
until vegetables are wilted, 3-5 minutes. Add pork and beans, honey,
coffee, Creole mustard and tomato sauce. Stir to incorporate all
ingredients. Once well blended, bring to a low simmer. Remove from
heat and stir in bourbon and cooked bacon. Bake uncovered for approximately
2 hours, checking occasionally to make sure beans are not drying
out. Additional coffee or water may be added to retain proper consistency. |
