Spiked Beans-n-Toast

Serve with Sausage O’Patties and Cream Eggs with Irish Cheese and Chives.


  • 2 slices bacon, chopped
  • 1 small onion, chopped
  • 1 can baked beans (28 ounces)
  • 2 shots Irish whisky
  • Black pepper
  • 4 slices white toasting bread
  • 2 tablespoons butter, softened
  • 1 tablespoon honey


Heat a medium skillet over medium-high heat. Add bacon and cook to render fat, about 5 minutes.

Add onion, reduce heat to medium and cook with bacon until soft, 5-6 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. Spread the mixture evenly among the slices. Serve beans with honey-buttered toast.

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