• In a mixing bowl, cover the red beans with 3/4 cup coffee. Soak overnight.
• In a deep casserole, heat 1 tablespoon of the oil and saut the onion and garlic over medium heat until soft, about 10 minutes.
• Set them to one side, add the remaining tablespoon of oil, and brown the steak cubes.
• Add the remaining 1/4 cup coffee, spices, and tomatoes to the casserole. Bring to a boil, stir well, allow to simmer for 10 minutes.
• Add the beef broth and the drained beans to the casserole and bring to a boil over medium heat. Reduce the heat and simmer for 1 hour.
• Season with salt.

To serve, ladle the chili into individual bowls and top with the sour cream, grated cheese, and sprigs of cilantro.

This recipe serves 4 to 6.

Recipe...
Daddy Hern's Old Fashioned Baked Beans

12 oz dry navy beans
12 oz dry kidney beans
64 oz water
2 teaspoons salt
8 oz smoked bacon ends
2 small bay leaves
1 chopped leek
1 cup chopped onions
1/3 cup brown sugar
6 oz tomato sauce
3/4 cup Daddy Hern's Hickory flavored barbecue sauce

• Soak each 12 oz package of beans separately overnight in 1 quart of water. In the morning, add more water so that the beans are totally covered.
• Sprinkle each batch of beans with 1 teaspoon of salt. Bring each batch to boil. Then cover and simmer on low heat until beans are barely tender (90 minutes).
• Drain beans, but save the liquid.
• Place the bacon ends in a deep casserole dish. Add the beans, bay leaves, onions, leeks, brown sugar, tomato sauce, and barbecue sauce. Pour in enough bean liquid to just cover the beans.
• Bake covered at 275F degrees for 5 to 6 hours or until the beans are tender.

Taste for final seasoning by adding more salt, pepper, or brown sugar.

This recipe serves 6 to 8

Recipe...
Rosie's Olde Towne Blackened Mixed Bean & Beef Suite

1 lb ground beef
1 Tbsp Heidi's Cafe Blackened Seasoning
    non-stick cooking spray
1 cup mixed dry beans
1 can chopped tomatoes
2 cups beef stock
1 onion, sliced thin
2 ribs celery, chopped

• Lightly spray sauté pan with non-stick cooking spray.
• Brown meat with the Heidi's Cafe Blackened Seasoning
• Place all other ingredients in the crock pot.
• Add the beef mixture.
• Turn crock pot on medium & cook for 5-6 hours, or until beans are tender.

Easy to cut a corner with this recipe - use canned beans (kidney, pinto, black, etc) and cook for one hour on low heat on the stove top.

This recipe serves 4 to 6.