Categories: Beans (Round), Main Dish, Pork, 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.

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