4	cans	Boston baked beans (16 oz. each)
16	oz.	crushed pineapple, drained
12	oz.	chili sauce
1/2	cup	strong brewed coffee
1/2	cup	bourbon
1/4	cup	firmly packed brown sugar
1	tbsp.	molasses
3/4	tsp.	dry mustard

Combine all ingredients in an electric slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. Yield: 10 to 12 servings.