kahlua baked beans

Name: Kahlua Baked Beans
Prep time: 12 h
Cook time: 1 h 45 min
Yield: 10
Cuisine: American
Ingredients: 1 pound(s) dry navy beans - picked over and rinsed; 1/2 pound(s) sliced bacon, cut into bite-size pieces; 2 cups finely chopped onion; 1 (12-oz) bottle(s) chili sauce; 1/2 cup smoke-flavored tomato-based barbecue sauce; 1/2 cup kahlua coffee-flavored liqueur; 1/2 cup strong brewed coffee, cooled; 1/4 cup dijon mustard; 1/4 cup unsulfured molasses; 2 tablespoon(s) thick, spicy steak sauce (such heinz 57); 1 tablespoon(s) tabasco sauce; 1 teaspoon(s) salt

(1 RATING)

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Vickie Parks

Renton, WA

Updated on Aug 23, 2023

In 2011, an article appeared in The Seattle Times which reminisced about some of the most requested, most loved, and top favorite recipes that have been published in The Seattle Times over the last several decades. This recipe for Kahlua Baked Beans remains the top favorite recipe of many of the Times' readers, including the Times' home economist, CeCe Sullivan. It's no wonder this is her favorite, because these baked beans really are quite good. Just plan ahead when you want to make this baked bean recipe, because the navy beans have to soak in water overnight (or about 12 hours).

Rate

prep time 12 Hr

cook time 1 Hr 45 Min

method Bake

yield 10 to 12 (NOTE: prep time is mostly for soaking beans)

Ingredients

1 pound dry navy beans - picked over and rinsed
1/2 pound sliced bacon, cut into bite-size pieces
2 cups finely chopped onion
1 (12-oz) bottle chili sauce
1/2 cup smoke-flavored tomato-based barbecue sauce
1/2 cup kahlua coffee-flavored liqueur
1/2 cup strong brewed coffee, cooled
1/4 cup dijon mustard
1/4 cup unsulfured molasses
2 tablespoons thick, spicy steak sauce (such heinz 57)
1 tablespoon tabasco sauce
1 teaspoon salt

How To Make kahlua baked beans

Step 1

Soak the navy beans in lots of water to cover overnight.

Step 2

The next day: Drain beans. Add beans to a large pot over medium heat, and cover with fresh cold water. Bring the water to a boil, then lower the heat and simmer beans, uncovered, stirring once or twice, for 1 hour or until the beans are very soft but still holding their shape. (The beans should not be salted at the initial cooking stage, as salt will toughen the beans.) Drain, reserving 1 1/2 cups of the bean-cooking liquid.
Step 3

Cook the bacon in a large skillet until crispy. Remove the bacon from the pan, and pour off all but 1 Tbsp of the bacon grease.
Step 4

Add onions to the skillet, and cook onions in the bacon grease until softened, about 5 minutes.
Step 5

Preheat oven to 350°F.
Step 6

In a large Dutch oven with tight-fitting lid (or a large non-reactive casserole dish), combine the softened beans with the 1 1/2 cups bean-cooking liquid, cooked bacon and cooked onions. Stir in the chili sauce, barbecue sauce, Kahlua, cooled coffee, mustard, molasses, steak sauce, Tabasco and salt.
Step 7

Place Dutch oven in oven, and bake for 30 minutes. Remove lid, stir the beans well, and continue baking, uncovered, for 30 minutes longer. Stir beans again, and bake another 40 minutes or until beans are very thick, stirring occasionally.
Step 8

The baked beans can be served hot at this point. Or they can be cooled, covered, and refrigerated. Then, when ready to serve, reheat over a medium-low burner.
Step 9

Note (from The Seattle Times food editor): The Kahlua can be omitted from this recipe if desired. Substitute an additional 1/4 cup each barbecue sauce and coffee.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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