Coffee Baked Beans with a Kick

The addition of coffee and brandy to ho-hum baked beans takes the chill off a cold winter's night! It makes for a savory vegetarian main course or a tasty side.

Ingredients:

1/4 cup strong Peace Coffee
1/4 cup cider vinegar
1-1/2 Tablespoons butter
1 Tablespoon molasses
2 teaspoons powdered dry mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 ounce brandy
1 large can (about 14 ounces) red kidney beans, drained
1 large can (about 14 ounces) pinto beans, drained
1 sweet onion, sliced thin

Directions: Preheat oven to 325 F.

Combine coffee, cider vinegar, butter, molasses, dry mustard, garlic, salt, pepper, thyme, and rosemary in a small saucepan. Bring to a slow boil and gently simmer sauce for 5 minutes. Once you remove from heat, stir in the brandy.

Place the beans in a glass casserole dish, top with sauce and stir to combine. Top with sliced onions and bake uncovered in preheated oven for 1 hour.

Yield: 6 to 8 servings

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