Coffee Baked Beans

  • 4 strips uncooked bacon, cut into small pieces
  • 1 each green, red, and yellow bell pepper, cut into strips to stir fry
  • 1 c. strongly brewed Equal Exchange Organic French Roast coffee
  • ¾ c. thick barbeque sauce
  • 1/3 c. firmly packed brown sugar
  • 1 Tbsp. soy sauce
  • 16 oz. can chili beans in mild sauce
  • 15.5 oz. can dark red kidney beans, rinsed and drained
  • 15.5 oz. can cannellini beans, rinsed and drained
  • 15.5 oz. can black beans, rinsed and drained

Heat oven to 375°.  Cook bacon in skillet until almost crisp.  Drain all but 1 tsp. bacon drippings and add peppers, sautéing until just cooked.

Mix brewed coffee, barbeque sauce, brown sugar, and soy sauce in a large bowl.  Stir in beans and bacon mixture.  Spoon into a 3-quart shallow casserole dish coated with nonstick spray.  Cover and bake 30 minutes.  Uncover and bake an additional 15 minutes or until hot and bubbly.

Submitted by: Liz Potter

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