Spiked Beans-n-Toast

Name: Spiked Beans-n-Toast
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 slices bacon, chopped; 1 small onion, chopped; 1 (28 ounce) can baked beans; 2 shots Irish whisky; Black pepper; 4 slices white toasting bread; 2 tablespoons butter, softened; 1 tablespoon honey

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Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Ingredients

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2 slices bacon, chopped

1 small onion, chopped

1 (28 ounce) can baked beans

2 shots Irish whisky

Black pepper

4 slices white toasting bread

2 tablespoons butter, softened

1 tablespoon honey

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.