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Prep Time : 10min
Cook Time : 1hr 5min
Course : Side Dish
Special : Easy, Egg-Free, Gluten-Free, High Protein, Kosher (Dairy), Nutrient Dense, Sugar-Free, Vegetarian, Wheat-Free
Type of Prep : Bake, Boil, Simmer
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Potluck, Spring, Summer, Winter
 
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Brandied Coffee Baked Beans Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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If you love baked beans, you must try this version flavored with coffee, molasses, and brandy. Starting with canned beans makes this recipe quick and easy.

INGREDIENTS:

  • 1/4 cup strong coffee
  • 1/4 cup cider vinegar
  • 1-1/2 Tablespoons butter
  • 1 Tablespoon molasses
  • 2 teaspoons powdered dry mustard
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • 1 ounce brandy
  • 1 large can (about 14 ounces) red kidney beans, drained
  • 1 large can (about 14 ounces) pinto beans, drained
  • 1 sweet onion, sliced thin

PREPARATION:

Preheat oven to 325 F.

In a small saucepan, combine coffee, cider vinegar, butter, molasses, dry mustard, garlic, salt, liquid smoke, pepper, thyme, and rosemary. Bring to a slow boil and gently simmer sauce for 5 minutes. Remove from heat and stir in brandy.

Place beans in a glass casserole dish and top with sauce. Stir to combine. Top with sliced onions. Bake uncovered in preheated oven for 1 hour.

Yield: 6 to 8 servings

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