Recipe | Vegetarian Coffee Baked Beans

{Disclosure: This post was sponsored by Lavazza, but all opinions expressed are my own and I only support and promote brands about which I am truly passionate. Thanks for supporting the brands that make What Dress Code? what it is!}

Lavazza Coffee Baked Beans Recipe 2 copyLavazza Coffee Baked Beans Recipe 6 copy

I’ve had a whirlwind past few weeks (ok, months), complete with numerous weddings, out-of-town guests, long workdays — and there’s more on the horizon. So when I had the chance to pop over to our neighborhood farmers’ market this past Sunday, there was something unbelievably therapeutic about the experience. Row upon row of gorgeous seasonal produce, every type of food vendor you could possibly imagine, a steaming cup of coffee to match the newly established fall chill — this is my happy place.

I honestly don’t really know how my head made the jump from seasonal fall produce and market meanderings to BEANS, but somehow the beginning of fall has always meant baked beans to me. I don’t know if it’s a product of eating the less-than-fantastic canned version when I was growing up and we went on camping trips. It could also be the return of football Sundays and the takes-all-day sorts of recipes that I get attached to on those days. Regardless. As I was picking out a bundle of wild mushrooms, and grabbing a handful of late-summer squash, and swooning over the last few peaches of the season, I was thinking of baked beans. I was thinking of chilly fall afternoons, and and steaming cups of coffee, and that tangy-sweet, hearty, deeply satisfying taste of baked beans.

This was my first time making the real deal version. But it definitely won’t be the last.

Vegetarian Coffee Baked Beans

1 pound dried navy beans
1/4 cup vegetable oil
1 medium onion
2 garlic cloves, minced
1/3 cup cider vinegar
1/2 cup BBQ sauce
2 tablespoons ketchup
1/3 cup packed light-brown sugar
2 tablespoons molasses
2 tablespoons Dijon mustard
1/2 cup Lavazza Classico Coffee
1 teaspoon coarse salt
1 teaspoon hot sauce
3 cups water
salt and pepper to taste

Rinse and drain navy beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand for 2 hours.

Heat a large Dutch oven or heavy-buttoned pan over medium heat, and add vegetable oil. Add onion and garlic. Cook, stirring occasionally, until onions are soft, about 6 to 8 minutes minutes.

Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, ketchup, light-brown sugar, molasses, Dijon mustard, coffee, coarse salt, and hot sauce, if desired.
Drain beans and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 3 1/2 hours. Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.


Lavazza Coffee Baked Beans Recipe 1 copyLavazza Coffee Baked Beans Recipe 7 copyLavazza Coffee Baked Beans Recipe 5 copyLavazza Coffee Baked Beans Recipe 3 copyLavazza Coffee Baked Beans Recipe 4 copy

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