Slow-Cooked White Beans

Submitted by NannyMarvel

"An old "Emeril" New Orleans recipe - I've changed some of the spices a bit. The first time I used the original recipe, it nearly took the top of my head off. It's really good with pork."

 

• Ready In: 3hrs 20mins
• Ingredients: 16
• Serves: 8-10

ingredients

• 3⁄4 lb dried great northern beans, cleaned
• 1⁄2 lb bacon, diced
• 1 cup chopped yellow onion
• 1⁄4 teaspoon cayenne pepper
• 1 teaspoon cajun seasoning
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground black pepper
• 1 (14 1/2 ounce) can chopped tomatoes, with the juice
• 1 (12 ounce) bottle lager beer or (12 ounce) bottle ale
• 1⁄2 cup dark molasses
• 1⁄2 cup packed light brown sugar
• 1⁄2 cup chicken stock
• 1⁄2 cup Canadian rye whisky
• 2 tablespoons whole grain mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves

directions

1. 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. 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. Remove from heat, remove the bay leaves and adjust seasoning to taste.

Reviews

[kitty.rock]

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.