Total Time
30mins
Prep 15 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

  • 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.

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