4 cans Boston Baked Beans — (16 oz)
1 16 oz can crushed pineapple — drained
1 jar chili sauce — (12 oz)
1/2 cup Strong brewed coffee
1/2 cup Bourbon
1/4 cup Firmly packed brown sugar
1 tablespoon Molasses
3/4 teaspoon Dry mustard
Combine beans and remaining ingredients in a Crock-Pot or other slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. NOTE: To make strong coffee, dissolve 1 teaspoon instant coffee granules in 1/2 cup hot water. From Southern Living