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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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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. 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 1 (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.
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