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.
6 thick-cut bacon slices, chopped
1 cup chopped sweet onion
2 garlic cloves, minced
1 (28-oz.) can baked beans with bacon and brown sugar
1 (16-oz.) can navy beans, drained and rinsed
1 (16-oz.) can dark red kidney beans, drained and rinsed
1 (16-oz.) can light red kidney beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1/2 cup packed dark brown sugar
1/2 cup ketchup
1/2 cup gold rum
1/4 cup apple cider vinegar
How to Make It
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.
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.
Bake, covered with aluminum foil, 30 minutes; uncover and bake 30 more minutes.