Coffee Baked Beans Recipe
Ingredients
| Kidney beans | 2 Can (10oz) | |
| Packed brown sugar | 2/3 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Mango chutney | 1/2 Cup (16 tbs), chopped | |
| Maple syrup | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Chili powder | 2 Tablespoon | |
| Whole Cloves | 4 | |
| Dried basil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Mustard powder | 1/2 Teaspoon, dried | |
| Dried thyme | 1/2 Teaspoon | |
| Onions | 2 Large, thinly sliced | |
| Coffee | 1/2 Cup (16 tbs), brewed |
Directions
Preheat the oven to 250°F.
In a Dutch oven or baking dish, stir together the beans, sugar, vinegar, chutney, maple syrup, garlic, chili powder, cloves, basil, salt, mustard powder, and thyme.
Scatter the onion slices over the top and pour the coffee over them.
Cover and bake 3 hours.
Uncover and bake until the beans are richly flavored and the liquid is slightly thickened, about 2 hours longer.
Serve with a salad, if you like.
In a Dutch oven or baking dish, stir together the beans, sugar, vinegar, chutney, maple syrup, garlic, chili powder, cloves, basil, salt, mustard powder, and thyme.
Scatter the onion slices over the top and pour the coffee over them.
Cover and bake 3 hours.
Uncover and bake until the beans are richly flavored and the liquid is slightly thickened, about 2 hours longer.
Serve with a salad, if you like.
Chef
