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
- 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
- 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.
- 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.)