THE KAHLUA CAN BE OMITTED AND SUBSITUTE AN ADDITIONAL 1/4 CUP EACH OF BARBECUE SAUCE AND COFFEE. ENJOY DAN

SPECIAL BAKED BEANS FOR THE VOLINTEEERS IN THE SOUP KITCHEN: by CHEF DAN:


10to12 servings

INGREDIENTS:

4 cups dried navy beans

2 onions, chopped

1-1/2- cup barbecue sauce

1/2 cup Kahlua liqueur

1/2 cup strong coffee

1/4 cup Colman’s mustard

1/4 cup molasses

2 tablespoons spicy steak sauce

1 tablespoon hickory liquid smoke seasoning

2 tablespoons (Franks) red hot sauce

1/2 teaspoon salt

DIRECTIONS:

1. Soak the beans in lot of water to cover overnight. Drain.

2. In a stock pot, cover beans with fresh water.

3. Over medium-high heat bring to a boil, then lower heat and simmer about 1 hour.

4. Drain reserving 2 cups of the bean cooking liquid.

5. In a skillet cook onion and cook for about 5 minutes.

6. Combine the beans with 2 cups cooking liquid, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, liquid smoke, hot pepper sauce and salt.

7. In a Dutch oven with a lid, bake in pre-heated oven 350 degrees for 30 minutes.