Bourbon Baked Beans

• 16 oz. navy beans
• 3 cups water
• 2 Tbl. molasses
• 2 Tbl. tomato paste
• 1 tsp. dry mustard
• 1/2 cup chili sauce
• 1/2 cup bourbon
• 1/2 cup strong coffee
• 1 cup fresh pineapple, chopped to a pulp
• 1 yellow onion, minced
• 1 cup brown sugar
• 1/2 lb. bacon, chopped
• Salt to taste
• Black pepper to taste
• Pinch chile flakes

1. Soak beans in enough water to cover by double their volume overnight. In the morning, discard the water and rinse beans.
2. In an eight-quart pot, cook bacon over medium heat. Once the bacon has started to brown slightly, add the onions and sweat until translucent. Add tomato paste, stir and cook for one minute. Add the remaining ingredients and beans (except for the salt, which will keep the beans from softening if added early) and cook over low heat for 4-6 hours, or until beans are soft. Once beans have softened, season to taste with salt and cook another hour. You may have to add water to maintain the consistency. If beans are still too wet after the allotted cooking time, then raise heat to medium and simmer until desired consistency has been reached.

navy beans, water, tbl, tbl, dry mustard, chili sauce, bourbon, coffee, fresh pineapple, yellow onion, brown sugar, bacon, salt, black pepper, chile flakes

Taken from www.epicurious.com/recipes/member/views/bourbon-baked-beans-51546761 (may not work)