2 (28 oz.) cans kidney beans
3 slices bacon
1 onion
1/2 c. peach juice
1/4 c. strong coffee
1 jigger brandy
4 slices bacon

1 clove garlic, minced
Pinch of thyme
Pinch of rosemary
1 tsp. salt
1 bay leaf
2 tsp. dry mustard
1/4 tsp. cloves
1/4 tsp. cayenne

Drain beans, saving liquid. Fry 3 bacon slices and cut in pieces. Slice onion and saute in bacon grease. Combine all, plus juice and coffee. Then combine the garlic with all herbs and stir into first mixture. Place in greased casserole.

Bake in a 300 degree oven 1 1/2 hours, adding some reserved bean liquid if it gets too dry. Add 4 slices bacon to top, last 1/2 hour. Just before serving, add 1 jigger of brandy and stir up from bottom. (Spicy, adjust cayenne to taste.)