1 lb Dried navy beans, picked over; rinsed 1/2 lb Bacon slices, cut in pieces with scissors 2 c Onion; finely chopped 1 12-oz bottle chili sauce 1/2 c Tomato-based barbeque sauce, preferably smoked 1/2 c Kahlua 1/2 c Strong brewed coffee 1/4 c Dijon mustard 1/4 c Unsulfered molasses 2 tb Thick, spicy steak sauce, such as Heinz 57 2 tb Tabasco sauce 1 ts Salt
1. Soak the beans in lots of water to cover overnight. Drain.
2. In a large pot, cover beans generously with fresh cold water. Set the pot over medium heat and bring the water to a boil, then lower the heat and simmer, uncovered, stirring once or twice, for 1 hour or more, until the beans are very soft but still holding their shape. (The beans should not be salted at the initial cooking stage, as salt will toughen the beans.) Drain, reserving 1 1/2 cups of the bean cooking liquid.
3. Cook the bacon in a large skillet until crispy. Remove the bacon from the pan and pour off all but 1 tablespoon of the fat. Add the onions and cook until softened, about 5 minutes.
4. Combine the beans with 1 1/2 cups cooking liquid, bacon, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, Tabasco and salt. Transfer to a heavy 5 quart nonreactive casserole or Dutch oven with a tight-fitting lid. Bake in a preheated 350 degree oven for 30 minutes.
5. Remove the lid, stir the beans and continue baking, uncovered, 30 minutes. Stir and continue baking 40 minutes, until beans are very thick. Stir occasionally. (The beans can be cooled, covered and refrigerated; reheat the next day on a medium-low burner.)