Coffee Recipe of the Week: Cowboy Beans

While there are lots of sweet coffee recipes out there, it’s a rare gem to find a good savoury recipe (outside rubs).  Remember that coffee can be used anywhere that stock is used (soups, stews, some chili’s) and it adds a complex flavor and depth to recipes.  You can substitute coffee for beef, vegetable or chicken stock, just make sure the liquid amount is the same (if the recipe calls for 6 cups of stock and you want to use coffee for some of the liquid, make sure the end amount is 6 cups by using water).  Have you used coffee in savoury recipes?  Let us know your favourite recipe, you might see it here (giving you full credit of course!)

A heavy-bottomed Dutch oven prevents the beans from cooking too rapidly or scorching. If you’re thinking ahead, you can soak the beans in 6 cups of water overnight (then skip step 1). Adjust the heat, smoke, or salt by stirring in more Tabasco or barbecue sauce at serving time.

1      pound dried pinto or navy beans , washed and picked clean of any debris

4      slices bacon, chopped fine

1      medium onion, chopped fine

4      medium cloves garlic , minced

4 1/2    cups water

1          cup strong black coffee

1/3       cup packed dark brown sugar

2          tablespoons prepared brown mustard (such as Gulden’s)

1/2       cup barbecue sauce plus 2 additional tablespoons

1/2       teaspoon Tabasco sauce

  1. Place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover, and allow beans to sit for 1 hour. Drain beans. Clean and dry pot
  2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add drained beans, water, and coffee. Bring to simmer over high heat and cook for 10 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, Tabasco sauce, and 2 teaspoons salt. Return to boil over high heat, cover pot, and transfer to oven.
  3. Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sauce, and season to taste with salt and pepper. (Beans can be refrigerated for several days.)

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