INGREDIENTS

INSTRUCTIONS

1.  Soak the beans in lots of water to cover overnight.  Drain. 2. In a
large pot, cover beans generously with fresh cold water.  Set the pot over
medium heat and bring the water to a boil, then lower the heat and simmer,
uncovered, stirring once or twice, for 1 hour or more, until the beans are
very soft but still holding their shape.  (The beans should not be salted
at the initial cooking stage, as salt will toughen the beans.) Drain,
reserving 1 1/2 cups of the bean cooking liquid. 3. Cook the bacon in a
large skillet until crispy.  Remove the bacon from the pan and pour off all
but 1 tablespoon of the fat.  Add the onions and cook until softened, about
5 minutes. 4. Combine the beans with 1 1/2 cups cooking liquid, bacon,
onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses,
steak sauce, Tabasco and salt. Transfer to a heavy 5 quart nonreactive
casserole or Dutch oven with a tight-fitting lid. Bake in a preheated 350
degree oven for 30 minutes. 5. Remove the lid, stir the beans and continue
baking, uncovered, 30 minutes. Stir and continue baking 40 minutes, until
beans are very thick. Stir occasionally. (The beans can be cooled, covered
and refrigerated; reheat the next day on a medium-low burner.)
Recipe By     : Seattle Times
Posted to MC-Recipe Digest V1 #259
Date: Thu, 24 Oct 1996 14:15:08 -0700
From: Rooby <rooby@shell.masterpiece.com>
NOTES : I made this last summer and it was fabulous.  I STRENUOUSLY
recommend Lea & Perrins Barbeque Sauce be used in this recipe.  (And for
anything else that needs barbeque sauce...it's the best!)

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