Coffee-flavored, barbecue-sauced baked bean with onions, bacon and a kick of Kahula.

Kahlua Baked Beans

1 pound dried navy beans, rinsed and picked over
1/3 pound bacon, cut into pieces
2 cups finely chopped onions
1 (12-ounce) bottle chili sauce
1/2 cup tomato-based barbecue sauce
1/2 cup Kahlua liqueur

1/2 cup strong brewed coffee

1/4 cup Dijon mustard

1/4 cup molasses

2 tablespoons Heinz 57 Sauce

2 teaspoons Tabasco

1/2 teaspoon salt

1. Soak beans overnight in lots of cold water. Drain the next morning.
2. In a large pot, cover beans with fresh cold water. Cook over medium heat and bring the water to a boil, then lower the heat and simmer, uncovered, stirring once or twice, for I hour or more (until beans are very soft but still hold their shape). DO NOT salt at this point. Drain and set aside 1 1/2 cups of the bean cooking liquid.
3. Cook the bacon in a skillet until crispy. Remove bacon and take off all but 1 tablespoon of the fat. Add the onion and cook until softened.
4. Combine beans, reserved cooking liquid, bacon, onions, chili sauce, Kahlua, coffee, mustard, molasses, steak sauce, Tabasco, and salt. Put these into a very large casserole or Dutch oven with a tight-fitting lid. Bake in a pre-heated 350°F (175°C) oven for 30 minutes.
5. Remove lid, stir the beans, and continue baking, uncovered, 40 minutes. Stir and continue baking for another 30 minutes or until very thick.
6. This can be refrigerated overnight, then heated the next day on low heat.

Makes 10 to 12 servings.