![Rum Baked Beans](https://cdn.statically.io/img/www.southernliving.com/thmb/akDnBwZjEcDJr9BWnCinpSvL3eY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/collard-slaw-baked-beans-2466301-358_0-cb9be3cf499f4ec38ef4c99263a31604.jpg)
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 and take to your summer get-together.
Ingredients
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6 thick-cut bacon slices, chopped
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1 cup chopped sweet onion
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2 garlic cloves, minced
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1 (28-oz.) can baked beans with bacon and brown sugar
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1 (16-oz.) can navy beans, drained and rinsed
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1 (16-oz.) can dark red kidney beans, drained and rinsed
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1 (16-oz.) can light red kidney beans, drained and rinsed
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1 (15-oz.) can black beans, drained and rinsed
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½ cup packed dark brown sugar
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½ cup ketchup
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½ cup gold rum
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¼ cup apple cider vinegar
Directions
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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.
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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.
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Bake, covered with aluminum foil, 30 minutes; uncover and bake 30 more minutes.