Title: Kahlua baked beans
 Categories: Beans
      Yield: 10 Servings
 
 
        1 lb dried navy beans, picked
  :          over -- rinsed
      1/2 lb bacon slices, cut in pieces
  :          with scissors
        2 c  onion -- finely chopped
        1    12-oz bottle  chili sauce
      1/2 c  tomato-based barbeque sauce,
  :          preferably
  :          smoked
      1/2 c  Kahlua
      1/2 c  strong brewed coffee
      1/4 c  dijon mustard
      1/4 c  unsulfered molasses
        2 TB thick, spicy steak sauce,
  :          such as Heinz 57
        2 TB Tabasco sauce
        1 ts salt
  
  1.  Soak the beans in lots of water to cover overnight. Drain. 2. In a
  large pot, cover beans generously with fresh cold water. Set the pot
  over medium heat and bring the water to a boil, then lower the heat
  and simmer, uncovered, stirring once or twice, for 1 hour or more,
  until the beans are very soft but still holding their shape. (The
  beans should not be salted at the initial cooking stage, as salt will
  toughen the beans.) Drain, reserving 1 1/2 cups of the bean cooking
  liquid. 3. Cook the bacon in a large skillet until crispy.  Remove
  the bacon from the pan and pour off all but 1 tablespoon of the fat.
  Add the onions and cook until softened, about 5 minutes. 4. Combine
  the beans with 1 1/2 cups cooking liquid, bacon, onions, chili sauce,
  barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce,
  Tabasco and salt. Transfer to a heavy 5 quart nonreactive casserole
  or Dutch oven with a tight-fitting lid. Bake in a preheated 350
  degree oven for 30 minutes. 5. Remove the lid, stir the beans and
  continue baking, uncovered, 30 minutes. Stir and continue baking 40
  minutes, until beans are very thick. Stir occasionally. (The beans
  can be cooled, covered and refrigerated; reheat the next day on a
  medium-low burner.)