Amazing Kahlua Baked Beans Recipes
KAHLUA® HOMEMADE
This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.
Provided by littleimages
Categories Drinks Recipes Liqueur Recipes
Time P19DT20h12m
Yield 30
Number Of Ingredients 7
Steps:
- Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
- Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g
KAHLUA BAKED BEANS
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
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
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
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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