Amazing Kahlua Baked Beans Recipes

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KAHLUA BAKED BEANS



Kahlua Baked Beans image

This recipe is from my Kahlua cookbook. You'd be amazed at what you can do with Kahlua besides drink it!

Provided by Pegger1

Categories     Beans

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 (1 lb) cans oven baked beans
1 cup Kahlua
1/4 cup chili sauce
1 tablespoon prepared yellow mustard
1 tablespoon molasses

Steps:

  • In large baking pan or casserole, combine all ingredients; refrigerate 4 hrs.
  • or over night to blend flavors.
  • Bake in preheated 375 degree oven for 50 to 60 min.

Nutrition Facts : Calories 337.9, Fat 1, SaturatedFat 0.2, Sodium 904.5, Carbohydrate 62.9, Fiber 9.9, Sugar 34.1, Protein 11.1

AMAZING KAHLUA BAKED BEANS



Amazing Kahlua Baked Beans image

Perk up that same old boring dinner with these sweet and jazzy "baked" beans! Everything is done on the stove top using pantry staples and a few fresh ingredients for a FAST and simple prep yet a HOMEMADE look and taste! The leftovers freeze very nicely too, turning this into an OAMC dish too! Created for RSC 10. Good luck to all participants!

Provided by Mamas Kitchen Hope

Categories     Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 medium red onion, diced fine (about 3/4 cup)
1 green bell pepper, diced fine (about 3/4 cup)
1 pint cherry tomatoes, quartered or 1 (15 1/2 ounce) can diced tomatoes
15 ounces tomato sauce (please see note) or 8 ounces tomato paste (please see note)
1/4 cup brown sugar, packed
3 tablespoons Kahlua
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Dijon mustard, feel free to taste and add more if desired
3 (15 7/8 ounce) cans great northern beans, drained and rinsed
salt and pepper (please adjust to taste, I use 1 tsp salt, 1/4 tsp pepper)

Steps:

  • Sauté onion and bell pepper in a pan sprayed with cooking spray or a little olive or vegetable oil until they begin to soften. (I use a dutch oven but any large sauce pan will do).
  • Stir in tomatoes and tomato sauce (NOTE: if using paste mix with 8 oz water. ALSO, if you are using cherry tomatoes some tomato skin will remain in the finished dish. If you do not care for the skin please use the undrained canned tomato option.).
  • Bring to a boil, cooking until tomatoes break up, stirring often. If you prefer smaller tomato pieces help to break them up using the back of your spoon.
  • Once the tomatoes have cooked down to the size you prefer, reduce the heat to simmer and add brown sugar, Kahlua, maple syrup, Worcestershire sauce, mustard, drained and rinsed beans and salt and pepper to taste.
  • Cover and cook for 10-15 minutes.
  • Uncover and taste. Adjust seasoning if you desire, i.e., more salt or mustard etc --.
  • Leave cover OFF and cook for another 10 minutes or until the beans have reached the desired consistency. Stir occasionally.
  • Serve and enjoy!

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