Prep 5 mins
Cook 1 hr
This recipe is from my Kahlua cookbook. You'd be amazed at what you can do with Kahlua besides drink it!
- 4 (1814.36 g) canoven baked beans
- 236.59 ml Kahlua
- 59.14 ml chili sauce
- 14.79 ml prepared yellow mustard
- 14.79 ml molasses
- 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.
I quartered this recipe since I was only making it for myself and used Bush's vegetarian variety beans. Since I like my baked beans on the thick side, I drained off all the extra liquid from the beans before adding the rest of the ingredients. After 50 minutes baking uncovered, they were the perfect thickness for me. The smell of the Kahlua really came out when they were in the oven but it was much more subtle in the taste. They were sweeter than I expected but very tasty. Served along side Dutch Slavinken # 1. Thanks for the recipe!
We have made this SEVERAL times and it is always a big hit! My kids LOVE it and can't get enough of it.
I loved the flavor that the Kahlua gave these beans! I cut the recipe in half and it was just the right amount for our family. There wasn't a bean left in the bowl! Thanks so much for posting!!