THE CHEF FROM HELL

I like strong flavors in many of the dishes I prepare.  Here's a good example of that--- the potent taste of black coffee combined with the down-to-earth flavor of bacon and beans.  Mmmm!

Ingredients:

2 lb Great Navy beans

1/2 stick unsalted Butter

1/4 lb Hickory Smoked Bacon, chopped coarse

1 large Spanish Onion, peeled & chopped coarse

2 stalks Celery, chopped coarse

2 medium sized carrots, peeled & chopped coarse

2 TBS Dijon Mustard

1/4 cup Dark Molasses

1/4 cup Worcestershire Sauce

1 TBS Frank's Red Hot Sauce

2 TBS Kahlua Coffee Liquor

2 cups fresh brewed Coffee (the stronger, the better!)

1 1/2 quarts Beef Stock

Note:  For my stock recipe, go to Homestyle Beef Stock

Dry Spice Mix:

1 tsp Ground Ginger

1 tsp Oregano

2 large Bay Leaves, crumbled up

1 TBS Dry Mustard

1 TBS Dark Chile Powder

Cooking Procedure:

Pick through your beans, discarding any tiny pebbles or stones

Place the beans in a container & cover them with cold water-- enough water so that it is 1/2 inch above the beans

Place the beans in the fridge overnight to soak

The next day:

drain the beans in a colander--- do not rinse the beans

Set them aside

In a medium sized pot, cook the bacon down over medium high heat until it begins to crisp up

Add the butter

When the butter has melted a bit, add the onions, celery, carrots and the dry spice mix

Stir well & let this cook down until the onions begin to turn clear

Add the mustard, hot sauce, worcestershire sauce, molasses, kahlua liquor and the fresh brewed coffe

Stir well

Let this come up to a high simmer

Add your drained navy beans & the beef stock

Stir well

Let the pot come up to a boil

Stir & scrape the bottom of the pot well

Reduce the heat to medium low

Let the beans simmer along until tender; 1 to 1 1/2 hours

Serve up the beans with hunks of cornbread on the side!