2 cans (1 lb. each) red kidney beans
2 tbsp. bacon fat
1/4 tsp. thyme
2 whole cloves
1/4 tsp. cayenne pepper
1 tsp. salt
1 lg. garlic clove, minced
1 sm. bay leaf
2 tsp. dry mustard
2 tbsp. vinegar
1/2 c. syrup from canned peaches or pears
1 onion, sliced thin
1/4 c. strong coffee
2 tsp. brandy flavoring

Combine all ingredients in bean pot or casserole; mix well. Bake uncovered at 350 degrees about 2 hours or until liquid is reduced to level of beans. Serves 6. Double or triple to serve a crowd.