Kahlua Baked Beans Recipe

Ingredients:

1 pound of beans (navy, dried); rinsed & picked
1/2 pound of bacon; sliced
2 cup of onion; (chopped finely)
1 bottle of sauce (chili, 12 ozs)
1/2 cup of sauce for barbeque (tomato-based)
1/2 cup of Kahlua
1/4 cup of mustard (Dijon)
1/2 cup of coffee (brewed & strong)
1/4 cup of molasses (unsulfered)
2 tablespoons of sauce for steak (spicy & thick)
1 teaspoons of salt
2 tablespoons of Tabasco sauce

Instructions:

Soak beans overnight under water then let drain. In huge pot, immerse them with water (cold) and set on moderate flame then bring to boil.

Lower flame to simmer with pot uncovered (at least 1 hour) while stirring one time or two times ’til beans become soft yet firm. Once done, drain the mixture and reserve 1.5 c of liquid from cooked bean.

Cook bacon on skillet ’til crispy then remove bacon, leaving 1 Tbsp of fat on skillet. Add onions then cook ’til softened (about 5 minutes).

Mix beans, 1.5 c of cooking liquid, onions, salt, Tabasco, steak sauce, molasses, mustard, coffee, Kahlua, chili sauce, and onions. Transfer all to heavy 5-quart Dutch or nonreactive oven that has lid (tight-fitting) then bake (350 degree F in 30 minutes).

Add beans then continue to bake uncovered (30 minutes). Stir then allow to bake for 40 more minutes, ’til beans thickened, stirring occasionally.

You can cool, cover and refrigerate beans, then reheat it the following day over moderate-low heat. This recipe creates 10 serving portions.

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