Baked Pinto Beans

Earle A. Jones

4 cups water
1 lb dried pinto beans( about 2 1/2 cups)
1/2 cup packed brown sugar
14 cup water
1 tsp vinegar
1 tsp salt
1/4 tsp grown cloves
1/4 tsp pepper
1/4 tsp celery seed
1/2 cup strong cold coffee
2 Tbsp brandy
1 medium onion. sliced
4 slices bacon

Heat 4 cups water and the beans to boiling in 3 quart saucepan.  Boil 2 minutes; remove from heat. Cover and let stand 1 hour.  Add enough water to beans to cover if necessary. Heat to boiling: reduce heat. cover and simmer until tender, about 1 1/2 hours (do not boil or beans will burst)

Drain beans, reserving liquid. Heat brown sugar, 1/4 cup water, the vinegar, salt, cloves, pepper and celery seed to boiling, stirring occasionally.
Stir in coffee and brandy.

Place half of the beans in ungreased 2 quart dutch oven; arrange onion on top: Pour half of coffee mixture over onions; top with remaining beans; pour remaining coffee mixture and the bean liquid over beans. Cover and bake for 1 1/2 hours. Stir beans. Arrange bacon on top and bake 45 minutes longer.

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