Tangy Baked Beans

• 2 bacon strips, cut into 1-inch pieces

• 2 tablespoons strong brewed coffee

• 4 teaspoons brown sugar

• 1 teaspoon cider vinegar

• 1/4 teaspoon ground mustard

• 1/8 teaspoon salt

• 1 can (8.3 ounces) baked beans, undrained

• 1/2 cup chopped onion

• In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion.

• Drain bacon on paper towels. Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly.

Yield: 2 servings