|Just out of the oven!|
4 cups water
1 pound dried pinto beans (about 2 1/2 cups)
1/2 cup packed brown sugar
1/4 cup water
1 Tablespoon vinegar
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup strong cold coffee
2 Tablespoons brandy
1 medium onion, sliced
4 slices bacon (I used turkey bacon)
Heat 4 cups water and the beans to boiling in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
Add enough water to beans to cover if necessary. Heat to boiling; reduce heat. Cover and simmer until tender, about 1 1/2 hours (do not boil or beans will burst).
Drain beans, reserving liquid. Heat brown sugar, 1/4 cup water, the vinegar, salt cloves, pepper and celery seed to boiling, stirring occasionally. Stir in coffee and brandy.
Place half of the beans in ungreased 2-quart casserole; arrange onion on top. Pour half of the coffee mixture over onion; top with remaining beans. Pour remaining coffee mixture and the bean liquid over beans. Cover and bake in 350 degree F oven 1 1/2 hours. Stir beans. Arrange bacon on top and bake uncovered 30 minutes longer. 6 servings
This recipe comes from Betty Crocker's Cookbook, 1986 edition.
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