Cookbook:Boston Baked Beans

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• 6 rashers thick cut bacon, sliced (or 5 drops liquid smoke)
• 4 cups canned kidney beans, rinsed and drained
• ½ cup molasses
• ¼ cup blackstrap molasses, plus more as needed
• ¼ cup dark brown sugar
• 2 tbsp dark rum
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp dry mustard

1. Cook bacon. Separate the meat from the fat, and chop the bacon.
2. Place 1 tbsp of the bacon fat into a large stainless steel pan. Add kidney beans and sauté over medium-high heat.
3. Add rum and tilt to ignite. If you do not have a gas stove, simply light with a fire stick.
4. Add remaining ingredients and chopped bacon and fold to combine.
5. Bake in a 325°F oven for 1 ½ hours, adding blackstrap molasses occasionally to prevent drying.