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.



© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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