 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Rachael Ray Ingredients:
2 slices bacon, chopped |
1 small onion, chopped |
1 (28 ounce) can baked beans |
2 ounces irish whiskey |
black pepper |
2 tablespoons butter, softened |
1 tablespoon honey |
4 slices white bread, toasted |
Directions:
1. Heat a skillet over med-high heat; add the bacon and cook until crisp, 5 minutes.
2. Add in the onions; decrease heat to medium; cook the onions with the bacon until they are soft, 5-6 minutes.
3. Stir in the baked beans; heat the beans through, then decrease heat to low.
4. Remove pan from heat; add in the whiskey and stir it in; then return pan to the heat.
5. If the whiskey flames, the flame will die out in less than 10 seconds—just be prepared.
6. For a full whiskey-spiked flavor, the trick is to avoid the flame and just warm the alcohol; think hot toddy.
7. Season the spiked beans with black pepper.
8. Combine the softened butter with the honey; spread the mixture evenly over the toast; serve the beans with honey-buttered toast.
|
|