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Kahlua Baked Beans Recipe

by Global Cookbook

Ingredients

1 lb Dry navy beans, picked over, rinsed 1/2 lb Bacon slices, cut in pcs with scissors 2 c. Onion, finely minced 1 x 12-ounce bottle chili sauce 1/2 c. Tomato-based barbeque sauce, preferably smoked 1/2 c. Kahlua

1/2 c. Strong brewed coffee 1/4 c. Dijon mustard 1/4 c. Unsulfered molasses 2 Tbsp. Thick, spicy steak sauce, such as Heinz 57 2 Tbsp. Tabasco sauce 1 tsp Salt

Directions

1. Soak the beans in lots of water to cover overnight. Drain.
2. In a large pot, cover beans generously with fresh cool water. Set the pot over medium heat and bring the water to a boil, then lower the heat and simmer, uncovered, stirring once or possibly twice, for 1 hour or possibly more, till the beans are very soft but still holding their shape. (The beans shouldn't be salted at the initial cooking stage, as salt will toughen the beans.) Drain, reserving 1 1/2 c. of the bean cooking liquid.
3. Cook the bacon in a large skillet till crispy. Remove the bacon from the pan and pour off all but 1 Tbsp. of the fat. Add in the onions and cook till softened, about 5 min.
4. Combine the beans with 1 1/2 c. cooking liquid, bacon, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, Tabasco and salt. Transfer to a heavy 5 qt nonreactive casserole or possibly Dutch oven with a tight-fitting lid. Bake in a preheated 350 degree oven for 30 min.
5. Remove the lid, stir the beans and continue baking, uncovered, 30 min. Stir and continue baking 40 min, till beans are very thick. Stir occasionally. (The beans can be cooled, covered and refrigerated; reheat the next day on a medium-low burner.)
6. NOTES : I made this last summer and it was fabulous. I STRENUOUSLY recommend Lea & Perrins Barbeque Sauce be used in this recipe. (And for
7. anything else which needs barbeque sauce...it's the best!)

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