with charred onion, caramelized mushroom and brown sugar! If you like coffee, you’ll love these coffee baked beans!

Serves 4 

1 T. margarine

1 T. extra virgin olive oil

2 med. yellow onions, cut into 3/4 inch squares

8 oz. fresh white mushrooms, sliced, not too thin


16 oz. can Heinz Vegetarian Beans (is gluten-free)

16 oz. can Bush’s Vegetarian Baked Beans (is gluten-free)

1 c. boiling water mixed in cup with 2-1/2 t. instant coffee ( I used Nescafe Clasico Suave light roast)

1/4 c. dark brown sugar

2 T. Balsamic vinegar

salt to taste

freshly ground black pepper to taste

In large skillet, over medium-high heat, melt margarine with oil. Add onion, a little salt, then saute till charred on some sides and partially wilted.

Add mushrooms, a little more salt, and saute till caramelized (lightly browned).

Add remaining ingredients, stirring after each addition. Cook on medium-low heat for about 20 minutes, then turn heat off till ready to reheat and serve. When reheating, add a little water if necessary and adjust for salt and pepper.

Notes: Use a good coffee flavored coffee. Our preference is Nescafe/Taster’s Choice. Canned beans never tasted so good.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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