Ingredients
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3/4
-
1/2
-
1
-
1/4
-
1
-
1 1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
1
Directions
Slow-Cooked White Beans, An old Emeril New Orleans recipe – I’ve changed some of the spices a bit The first time used the original recipe, it nearly took the top of my head off It’s really good with pork , This was a very nice recipe for what I would call home made baked beans ~ at least, that’s what the flavors reminded me of I made these in the crock-pot as I was pressed for time and served them to DH with homemade cornbread ~ he was a HAPPY MAN 🙂 Thanks for posting, made for IRON CHEF AUGUST 2009 , An old Emeril New Orleans recipe – I’ve changed some of the spices a bit The first time used the original recipe, it nearly took the top of my head off It’s really good with pork
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Steps
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1
Done
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In a Large Pot, Place the Beans and Cover With Water by 3 Inches. Bring to a Boil. Reduce the Heat to Medium-Low and Simmer, Covered, Until the Beans Are Just Tender, About 1 Hour and 20 Minutes, Stirring Occasionally. Drain and Set Aside. in a Large Pot, Cook the Bacon Over Medium-High Heat Until Brown and the Fat Is Rendered, About 6 Minutes. Add the Onions, Cayenne, Cajun Seasoning, Salt and Pepper, and Cook, Stirring, Until the Onion Is Soft, About 4 Minutes. Add the Garlic and Cook For 30 Seconds. Add the Tomatoes and Their Juices and Cook For 2 Minutes. |
|
2
Done
|
Add the Beer, Molasses, Sugar, Stock, Whiskey, Mustard, Worcestershire and Bay Leaves. Stire Well and Cook For 1 Minute. Add the Beans and Bring to a Boil. Reduce the Heat to Medium-Low and Simmer, Covered, For 1 Hour, Stirring Occasionally. Remove the Lid and Continue to Simmer Until Tender, About 30 Minutes to 1 Hour, Stirring Occasionally and Adding More Water as Needed to Cover the Beans. |
|
3
Done
|
Remove from Heat, Remove the Bay Leaves and Adjust Seasoning to Taste. |
