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kahlua baked beans

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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).

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(1 rating)
yield 10 to 12 (NOTE: prep time is mostly for soaking beans)
prep time 12 Hr
cook time 1 Hr 45 Min
method Bake

Ingredients For kahlua baked beans

  • 1 lb
    dry navy beans - picked over and rinsed
  • 1/2 lb
    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 Tbsp
    thick, spicy steak sauce (such heinz 57)
  • 1 Tbsp
    tabasco sauce
  • 1 tsp
    salt

How To Make kahlua baked beans

  • 1
    Soak the navy beans in lots of water to cover overnight.
  • 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.
  • 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.
  • 4
    Add onions to the skillet, and cook onions in the bacon grease until softened, about 5 minutes.
  • 5
    Preheat oven to 350°F.
  • 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.
  • 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.
  • 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.
  • 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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