Here's what's cooking....

Happy Wednesday to everyone!  Have you been making preparations for a festive Fourth?  Do you usually cook on the grill on the Fourth?  Do you host a gathering, or do you take a dish to help someone else who is hosting?  Whatever the case, I think you will find this recipe would fit in very well.

Just out of the oven!

BAKED PINTO BEANS

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. 

Thank you for reading.  I really appreciate your comments.