We had always been content fans of canned baked beans until one Saturday last summer. We were grilling and wanted to have baked beans but there were none in the house. I went to my cookbooks, looked around and found this recipe. The first time I made the beans they were good but not perfect. Now I think I've pretty much got it down and we actually prefer these beans as opposed to the canned stuff.
The longest part of the prep is boiling the coffee mixture but even that doesn't take long. After that you can relax and enjoy the delicious smell of your baked beans baking in the oven, making you wish it were already time to eat!
Print Recipe
Yields: 4-6 servings
Ingredients:
1 30 oz can pinto beans (or 2 14 oz cans), drained
1/4 cup brown sugar
1/8 cup water
1/2 T vinegar
1/2 tsp salt
1/8 tsp cloves
1/8 tsp pepper
1/8 tsp celery seed
1/4 cup cold coffee
1/2 onion, diced
2 slices bacon, diced
1 cup water
Directions:
1. In a small saucepan, heat brown sugar, 1/8 cup water, vinegar, salt, cloves, pepper and celery seed to boiling, stirring occasionally. Stir in coffee.
2. Place beans, onion and bacon in a casserole dish. Pour coffee mixture and 1 cup water over top; stir.
3. Cover and bake in 350 1 1/2 hours, stirring occasionally. Remove cover and bake 15-25 minutes longer.
Adapted from: 1988 printing of Betty Crocker Cookbook
This is linked to Good Cheap Eats.
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