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A Recipe for
Kahlua Baked Beans
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
He who eats alone chokes alone. |
| Proverb |
Herb Tip |
This Recipe for Kahlua Baked Beans is one of thousands in the Recipes-to-go Barbecue Cookbook.
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
If you enjoy this Kahlua Baked Beans Recipe - you should enjoy the recipe collections you can find on the websites below:
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This is a recipe for Kahlua Baked Beans from the recipe cookbook of Recipes-to-go (Barbecue)
Herb Tip |
There is no such thing as a little garlic. |
| A. Baer |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
1 lb dried navy beans, picked
: over -- rinsed
1/2 lb bacon slices, cut in pieces
: with scissors
2 c onion -- finely chopped
1 12-oz bottle chili sauce
1/2 c tomato-based barbeque sauce,
: preferably
: smoked
1/2 c Kahlua
1/2 c strong brewed coffee
1/4 c dijon mustard
1/4 c unsulfered molasses
2 TB thick, spicy steak sauce,
: such as Heinz 57
2 TB Tabasco sauce
1 ts salt
1. Soak the beans in lots of water to cover
overnight. Drain. 2. In a large pot, cover beans
generously with fresh cold water. Set the pot over
medium heat and bring the water to a boil, then lower
the heat and simmer, uncovered, stirring once or
twice, for 1 hour or more, until the beans are very
soft but still holding their shape. (The beans should
not be salted at the initial cooking stage, as salt
will toughen the beans.) Drain, reserving 1 1/2 cups
of the bean cooking liquid. 3. Cook the bacon in a
large skillet until crispy. Remove the bacon from the
pan and pour off all but 1 tablespoon of the fat. Add
the onions and cook until softened, about 5 minutes.
4. Combine the beans with 1 1/2 cups cooking liquid,
bacon, onions, chili sauce, barbeque sauce, Kahlua,
coffee, mustard, molasses, steak sauce, Tabasco and
salt. Transfer to a heavy 5 quart nonreactive
casserole or Dutch oven with a tight-fitting lid. Bake
in a preheated 350 degree oven for 30 minutes. 5.
Remove the lid, stir the beans and continue baking,
uncovered, 30 minutes. Stir and continue baking 40
minutes, until beans are very thick. Stir
occasionally. (The beans can be cooled, covered and
refrigerated; reheat the next day on a medium-low
burner.)
Recipe By : Seattle Times
From: Rooby <rooby@shell.Masterpiece.Codate: Thu, 24
Oct 1996 14:15:08 -0700
Serves: 10
Kahlua Baked Beans Recipe brought to you by Recipes To-Go