Coffee Baked Beans Recipes
COFFEE BAKED BEANS
Looking for a new baked beans recipe for the summer? These baked beans are really simple to make, perfectly baked, and have the right balance of flavors. They filled the Test Kitchen with the wonderful aroma that reminded us of a summer cookout. The bacon not only adds texture but a savoriness that mixes with the sweet. Since...
Provided by Suzanne Gerrety
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Cook the chopped bacon in a pot over medium heat until browned (about 10 minutes).
- 3. Remove the bacon with a slotted spoon, reserving the bacon grease in the pan. Drain the bacon on paper towels.
- 4. Add the chopped onions to the pot with the bacon grease and cook for 15 minutes over medium-low heat, or until caramelized.
- 5. Remove the pot from the heat. Add the bacon back to the pot as well as the remaining ingredients.
- 6. Stir it all together.
- 7. Pour the beans into a greased 8" baking dish and bake at 350 degrees for 2 hours.
- 8. Remove the beans from the oven and let sit for 5 minutes before serving.
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- Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
- In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
- Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
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