When it’s cold outside try making some Tangy Baked “Coffee” Beans to warm you up. Try out this recipe which includes bacon and coffee for a new way to experience baked beans. This Tangy Baked “Coffee” Beans recipe has never been better because it has never included the use of Sasquatch Coffee before now. Give it a try and enjoy warming up with these Tangy Baked “Coffee” Beans.
Ingredients
4 strips uncooked bacon, cut into 3/4-inch pieces
1 (16 oz.) package frozen pepper stir-fry vegetables
1 cup strong brewed Sasquatch Coffee
3/4 cup thick and spicy barbecue sauce
1/3 cup firmly packed light brown sugar
1 tablespoon soy sauce
1 (16 oz.) can chili beans in mild sauce
1 (15.5 oz.) can dark red kidney beans, rinsed and drained
1 (15.5 oz.) can cannellini beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
Crisco® Original No-Stick Cooking SprayDirections
HEAT oven to 375°F. Cook bacon in large skillet over medium heat until almost crisp. Drain all but 1 teaspoon bacon drippings. Add stir-fry vegetables and cook until thawed, about 5 minutes, stirring occasionally.
MIX brewed coffee, barbecue sauce, brown sugar and soy sauce in large bowl. Stir in chili beans, kidney beans, cannellini beans, black beans and bacon mixture. Spoon into a 3-quart shallow casserole dish coated with no-stick cooking spray.
COVER and bake 30 minutes. Uncover and stir. Bake, uncovered, an additional 15 minutes or until hot and bubbly.
SRC: Find the original version of this recipe at: www.millstone.com/coffee-recipes/millstone-tangy-baked-coffee-beans-5608