Spiked Beans & Toast
Submitted by happyzhangbo
Baked beans heated with crispy bacon, onions, and a shot of Irish whiskey, served over honey butter toast. A boozy, savory twist on a British classic in under 30 minutes.
YIELD
4 servingsPREP
5 minCOOK
16 minREADY
26 minBeans on toast just grew up and got a little dangerous.
Chopped bacon renders in the skillet, then softened onions melt into all that smoky fat. Baked beans go in to heat through, and then comes the fun part: two shots of Irish whiskey stirred right into the pan. Keep the heat low to let the alcohol warm gently without flaming, and you get that full, smooth whiskey flavor in every bite.
Slather thick slices of toast with honey butter and pile the spiked beans on top. It’s comfort food with a wink and a kick.
Kitchen Tips
- Pull the pan off the heat before adding the whiskey, then return it to low. This helps you avoid an unexpected flare-up.
- If the whiskey does flame, don’t panic. It burns out in under 10 seconds. Just keep your face back.
- Use a good quality Irish whiskey here. You’ll taste it, so make it count.
Ingredients
Directions
Heat a medium skillet over medium high heat.
Add bacon and cook to render fat, about 5 minutes.
Add onions, reduce heat to medium, and cook with bacon until soft, 5 to 6 minutes more.
Stir in baked beans. Heat the beans through then reduce heat to low.
Remove pan from heat, add the whisky, stir it in, and return pan to heat.
If whisky flames, the flare will die out in less than 10 seconds -- just be prepared.
For a full whisky-spike flavor, the trick is to avoid the flame and just warm the alcohol: think hot toddy.
Season spiked beans with black pepper, to taste.
Toast bread and combine softened butter with honey then spread the mixture evenly among the slices.
Serve beans with honey buttered toast.
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