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Coffee Baked Beans Recipe
|Kidney beans in liquid||30 Ounce (2 Cans Of 15 Ounce Each)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Mango chutney||1⁄2 Cup (8 tbs), chopped|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Chili powder||2 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried mustard powder||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Onions||2 Large, thinly sliced|
|Brewed coffee||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4516 Calories from Fat 160
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3183.5 mg132.6%
Total Carbohydrates 915 g305.2%
Dietary Fiber 159.1 g636.4%
Sugars 332.5 g
Protein 205 g410%
Vitamin A 189.5% Vitamin C 186.9%
Calcium 136.2% Iron 396.8%
*Based on a 2000 Calorie diet
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.