I really had no idea what I was going to make for my side for this week.  Then, I thought about baked beans, and thought that adding a little bit of coffee to them might turn out good.  I was right. These are really, really good. Even though they take some time in the oven, it is well worth it.

3 slices of bacon, halved
¾ of a medium onion, diced
2 jalapenos, diced
2 (15 oz) cans pork and beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1/4 cup cider vinear
1 teaspoon dry mustard
1 teaspoon instant coffee granules (I used Starbucks Via)
1 teaspoon smoked paprika
1/4 cup beer (I used Sam Adams Oktoberfest)

Preheat your oven to 325 degrees.  Fry the bacon in a skillet until the bacon is partially cooked and the fat renders; you want about 2-3 tablespoons of drippings.  Take the bacon out of the skillet and set it aside.  Put the onions and peppers into the skillet with the drippings and sauté them for 5 minutes.  Add the beans and the rest of the ingredients and bring everything to a simmer.  Pour the beans into a greased 9x9 baking dish and top with the bacon slices.  Bake until the beans are bubbly and thickened, about 2 hours.  Let them stand to thicken slightly before serving. 

NOTE:  I found that my bacon didn't crisp in the oven on top of the beans, and I threw it out.  It may be that I didn't cook it quite enough first, next time I'll fry it longer in the skillet.

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