Cut bacon into 2” lengths. Fry until crisp; drain; set aside.
Combine beans, mustard, ginger, brown sugar, coffee, and bacon. (Use a large bowl for combining; it's easier.)
Turn into a 3-qt. casserole dish or a 13 x 9 baking dish. (At this point, you can cover and refrigerate 'til the next day.)
Bake, covered, for 45 minutes. 350 degree oven.
Take out; stir in rum, cut pineapple slices in half and arrange on top.
Bake again for about 30 minutes. Will be bubbly and maybe lightly browned.

The alcohol bakes out in the final step, so it's a safe "anytime" thing, although Dad only made them on his days off.

This makes a wonderful substitute for chili on "chili dogs".

Enjoy!

Ab Note: Tom Stein worked at Ryan AAB and accomplished much in his 38 years with CDF -- a life well-lived. It's great to have his recipe.