1 pound cooked beans (several-day old leftover beans work great!)
6 strips tofu bacon
1 teaspoon of Colgin NATURAL LIQUID SMOKE
1 cup firmly packed brown sugar
1 cup catsup
1 tablespoon wine vinegar
½ teaspoon crushed dried mint
½ cup prepared mustard (French’s, for instance)
1 tablespoon mustard seed
½ cup dark rum
Cayenne & Tabasco to taste (at least 1 tablespoon)

Preheat oven to 300F. In a lare, ovenproof skillet or pot (with lid), fry bacon over medium heat until crispy. If you do not wish to use bacon, you can substitute one teaspoon of liquid smoke. Remove the bacon (if used) and add the sugar, catsup, vinegar, mint, mustard, mustard seed and rum to the bacon drippings (if you don’t get a lot of drippings with tofu bacon, you can add a little more liquid smoke and olive oil in instead). Crumble two of the bacon strips into the pan. Drain off excess liquid from the beans, add to the pan with the hot sauce. Strip the remainder of the bacon on top of the beans, cover, and bake for at least 3 hours. At the end of 3 hours, if it is too soupy, uncover and continue cooking until nice and thick.