¼poundslab or thick-cut bacon cut into ½ inch pieces
½ cupyellow onionschopped
½cupstrong black coffee
1tablespoonbrown sugarlight or dark (see notes below)
In a heavy bottomed pot over medium heat, sauté ¼ pound diced thick cut bacon for 2-3 minutes. Add ½ cup chopped onion and sauté another 2-3 minutes.
Add to the pot the ½ cup strong black coffee, ½ cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, and 3 cups cooked pinto beans. Mix well.
Bring to a boil, reduce heat to low, and cover pot. Cook for 30 minutes.
Use light brown sugar for less molasses flavor and dark brown sugar for more.
Leave out the pork bacon and substitute a vegetarian bacon (also called vegan bacon) or leave the bacon out entirely.
Substitute the Worcestershire sauce by making your own vegetarian version:
In a small bowl, combine 1 ½ tablespoons apple cider vinegar, ½ tablespoon of soy sauce (or coconut aminos), and ¼ teaspoon of dijon mustard.
Baked beans will last up to 6 months in the freezer when properly stored. Cool the beans to room temperature, put them in a freezer proof container with a tight fitting lid, and chill in the refrigerator, then put in the freezer.
When ready to use the frozen baked beans, thaw for at least a day in the refrigerator. Once thawed, reheat the beans in a pan over low heat on the stovetop or in the microwave on low, stirring occasionally until thoroughly heated.