Coffee Baked Beans
|Kidney beans in liquid||30 Ounce (2 Cans Of 15 Ounce Each)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Mango chutney||1⁄2 Cup (8 tbs), chopped|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Chili powder||2 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried mustard powder||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Onions||2 Large, thinly sliced|
|Brewed coffee||1⁄2 Cup (8 tbs)|
Preheat the oven to 250°F.
In a Dutch oven or baking dish, stir together the beans, sugar, vinegar, chutney, maple syrup, garlic, chili powder, cloves, basil, salt, mustard powder, and thyme.
Scatter the onion slices over the top and pour the coffee over them.
Cover and bake 3 hours.
Uncover and bake until the beans are richly flavored and the liquid is slightly thickened, about 2 hours longer.
Serve with a salad, if you like.