View Full Version : Baked Beans Recipe

10-22-2003, 14:05
Although I posted this somewhere else, I thought I'd post it here too, as this recipe is a winner and I'd like to share it with my friends at SB.com

With a slight modification of the original Emeril Recipe I have substituted twice as much bourbon instead of the original Canadian Whisky I present to you:

Canadian Cowboy Baked Beans:

3/4 pound dried white beans, picked over to remove any broken beans and stones
1/2 pound bacon, diced
1 cup chopped yellow onions
1 teaspoon chili powder
1 teaspoon Essence
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
1 (14.5-ounce) can chopped tomatoes, with their juices
1 (12-ounce) bottle lager or ale
1/2 cup maple syrup
1/2 cup packed light brown sugar
1/2 cup chicken stock
1 cup Old Taylor bourbon whiskey
2 tablespoons whole grain mustard
1 tablespoon Worcestershire sauce
2 bay leaves

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. Remove with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions, chili powder, Essence, 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.

Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir 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 1 1/2 to 2 hours, stirring occasionally, and adding more water as needed to keep the beans covered.
Remove from the heat and adjust seasoning, to taste.

Yield: 6 to 8 servings



10-22-2003, 14:21
Some time ago Bettye Jo posted (http://www.straightbourbon.com/ubbthreads/showthreaded.php?Cat=&Number=15676&page=&view=&sb= 5&o=&vc=1) a simple recipe for baked beans and it called for some leftover 'strong coffee'. I have to admit I was skeptical at first but since that post have tried it and lemme tell you, they turned out great! Being a fan of the food network and since I love cooking (and love baked beans) I'll be sure to give Emeril's recipe a try Dave but will w/o a doubt take your suggestion and add more bourbon! http://www.straightbourbon.com/forums/images/graemlins/grin.gif

10-22-2003, 15:34
The recipe (all versions) sounds great. Guinness would work well in lieu of the coffee, I think. It sounds like any whiskey would go well in such a recipe, even scotch.

Interesting Emeril would choose Canadian whisky for his recipe. One would think he'd have opted for dark rum (considering his New England roots). Not so long ago, rum was still distilled in New England, a practice harking back to Colonial times. In 2002, a bottle of genuine circa-1915 New England rum went for a song at the Oscar Getz Museum auction..


10-22-2003, 16:26
Sounds great, but I have one little question. What is Essence?

Thanks, Tim

10-22-2003, 17:08
Emeril's Essence (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8489,00.html)


It's Emeril's own mixture of spices, he uses it in jsut about al his recipes. You can also buy it at the grocery store pre-mixed. It comes in different blends like Regular, Southwest, Asian, Italian and Bayou Blast.

He sells a whole lineup of food stuffs. (http://www.emerilstore.com/images/4SPICES.JPG) I can tell you first hand they are good. You've got to find them all on sale as they are $$ otherwise, but on sale they are decent.

10-23-2003, 10:17
Hi Tim, I didn't want you to miss the link above the photo in Mark's post so here's the recipe:

Emeril's Essence (Creole seasoning)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

My personal favourite essence of emeril's has to be the southwest:

Emeril's Southwest Seasoning:
2 tablespoons chili powder (Use ANCHO)
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

I make up large batches of both, put them in tins, and give them away. Lots of fun to spice up someone's life.

The trick to using both is to layer the flavors. Add a bit at the beginning, some in the middle and some at the end of the cooking process (or while plating). It brings out all the flavors of the eastern spices.

Have fun.

10-23-2003, 17:47
Very cool. I used to do some things like that with Paul Prudhhome's (sp?) Creole/Cajun/Louisiana cooking.

Thanks, Tim

10-23-2003, 17:48
I use it in alot of things, even sprinkle it on scrambled eggs...

10-23-2003, 21:28
And just remember ALL these spices will be great next year at the cook out at the gazebo. I will keep reminding everyone. http://www.straightbourbon.com/forums/images/graemlins/lol.gif http://www.straightbourbon.com/forums/images/graemlins/lol.gif