Ingredients

  • 1/4 cup espresso, cooled
  • 1/4 cup cider vinegar
  • 1 1/2 tablespoons butter
  • 1 tablespoon molasses
  • 2 teaspoons powdered dry mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • 1 ounce brandy
  • 1 large can (14 ounces) red kidney beans, drained
  • 1 large can (14 ounces) pinto beans, drained
  • 1 sweet onion, sliced thin.

Instructions

  1. Preheat the oven to 325°F.
  2. In a saucepan, combine the coffee, vinegar, butter, molasses, mustard, garlic, salt, liquid smoke, pepper, thyme and rosemary. Bring this to a slow boil and gently simmer the sauce for 5 minutes. Remove from heat and add in the brandy.
  3. Place the beans in a casserole dish and top with the sauce. Stir to combine completely then top with the sliced onions. Bake, uncovered, in the oven for 1 hour.