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Jono
06-02-2008, 11:15
I was at my niece's H.S. grad party yesterday and her mother served some
bourbon baked beans.....she used Beam White....I think she went a little heavy on the bourbon...it was definitely the dominant flavor...but it was ok...rich with dark sweetness. Not sure how many of the younger kids ate it ....or the effects!

marco246
06-08-2008, 13:37
Hmmmm. My better half makes Kahlua baked beans whenever we barbeque ribs (or pretty much anything else). Maybe I can get her to substitute bourbon next time. I already have Jack Daniel's as a component of my special secret family recipe for barbeque sauce. (Don't ask).

Cheers!
Mark

ILLfarmboy
06-08-2008, 14:06
I often add a splash of bourbon to baked beens. I usually use something I don't realy care for that is high proof and therefor quite concentrated in flavor, such as '05 WLW.

Jono
06-09-2008, 07:29
Kahlua....interesting...sounds good.

marco246
06-13-2008, 17:38
A couple of days ago my wife made bourbon baked beans by substituting some Joshua Brook 8 y-o, 90 proof KSBR for the Kahlua. It was a fiasco. The alcohol must have cooked off completely, and there was no bourbon flavor. The beans had the consistency of engine oil sludge.

Jono: I wonder if you can get your hands on your sister/sister-in-law's recipe?

Cheers,
Mark

Jono
06-14-2008, 15:02
I will ask her....then post the info...it may be a while..but I will get it.

She had some kind of sausage in the mix too.

This looks similar

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34512,00.html

2 (16-ounce) cans baked beans, drained (recommended: Bush's)
1/2 cup chili sauce (recommended: Heinz)
1/4 cup bourbon (recommended: Jim Beam)
1/4 cup real bacon pieces (recommended: Hormel)
1 tablespoon molasses (recommended: Grandma's)
2 tablespoons brown sugar

Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot.

Here is one with coffee added:

http://www.grouprecipes.com/1761/bourbon-baked-beans.html

cigarnv
06-14-2008, 15:37
I always use bourbon in my beans.... I make loaded bean recipe..

2 large cans of Bush's Baked beans
1 can of Rotel Tomatoes with juice
2 tbl. of good chile powder (Pendry's is what I use)
3 Tbl. Dijon mustard
1 lb. of chopped smoked brisket (pulled pork will work here also)
3 tbl. Molassas (spg??)
2 oz. Bourbon
1 large onion chopped and lightly sauteed

Stir well in a throw away pan. I then smoke mine in a smoker withhickory for about 2 hours at 225F uncovered. You can also bake them in the oven at about 275F for a few hours... mighty good!!

marco246
06-15-2008, 12:25
jono & cigarnv,

Thanks, fellas. SWMBO has looked over both recipes and pronounced them as do-able. We'll try one or both soon. Real soon--my mouth is watering already.

Cheers,
Mark

camduncan
06-15-2008, 16:41
I'm a batchelor for the night tonight whilst my wife is away on business.... These sound like the perfect recipies ;)

Gillman
06-15-2008, 17:04
You mean Yanks can tell a country deriving (more immediately than America) from the Britsih tradition something about baked beans?? :)

Gary

Jono
06-15-2008, 19:15
Just an FYI story on the history of baked beans:

http://www.metnews.com/articles/2006/reminiscing062906.htm

“Baked beans have been popular in North America since before the Pilgrims landed on the eastern shores. Although many people think of Boston as the birthplace of the recipe, according to the National Restaurant Association, the Narragansett, Penobscot, and Iroquois Indians created the first baked bean recipes. The Iroquois discovered the critical ingredient, maple syrup.”

The baked bean primer went on to recite that the Pilgrims came along and adopted the dish, using molasses and pork fat in the place of maple syrup and bear fat contained in the Native American recipe.

“This dish was perfect for the Pilgrim household,” according to the Black Jack restaurant’s fact sheet, “because Pilgrim women were not allowed to cook on Sunday, because of their religious beliefs. The baked beans could be cooked the night before and kept warm until the next morning.”

It continued:

“During colonial days, Boston became the place that was famous for baked beans, hence the Boston Baked Beans that we’ve all heard of, and the reason that Boston received the nickname of ‘Beantown.’

And...http://en.wikipedia.org/wiki/Baked_beans

craigthom
06-15-2008, 19:51
2 (16-ounce) cans baked beans, drained (recommended: Bush's)
1/2 cup chili sauce (recommended: Heinz)
1/4 cup bourbon (recommended: Jim Beam)
1/4 cup real bacon pieces (recommended: Hormel)
1 tablespoon molasses (recommended: Grandma's)
2 tablespoons brown sugar


Ha! I guessed that a Food Network recipe consisting of opening brand name cans and bottles had to be from Sandra Lee. I was right.

I really love this article about her in Gourmet (http://www.semihomemade.com/press/gourmet0903.htm). It's on her Web site. I guess how you read the article depends on your perspective.

cigarnv
06-16-2008, 03:34
Sandra Lee is quite the hottie....

Gillman
06-16-2008, 04:50
That's interesting about the history of beans. However I am convinced the American dish is of English origin. Beans and bacon, well before the era of canning, is an age-old dish in the English country areas, and via that would have come over on the Mayflower. However, Americans adapted it to local tastes and the two local traits I think were maple sugar where used, possibly molasses (molasses would have been known in Britain from the 1500's after colonisation of the West Indies) and tomato. Tomato was a new world food itself. And so beans reach deep in the English psyche, reaching their apogee perhaps in the 1960's when dishes such as beans and toast were popular (this long before Jaime Kennedy!). The funny thing is, the English canned beans (I am referring to Heinz and similar brands) are really good - for beans - and different than the U.S. equivalent. Anyway beans and bourbon in the kind of recipes mentioned sound great, and something maybe to think about at a Gazebo as a late night snack.

Gary

craigthom
06-16-2008, 15:23
While it's true that tomatoes (and potatoes and chiles) are a New World food, they originated in South America. I don't think tomatoes were cultivated here until Europeans brought them, and the only wild tomatoes we know about are in South America (little tiny things).

Most solanaceous plants prefer weather warmer than New England and points north.

I am not a botanist; I just have read a lot about peppers and tomatoes, which does not translate well into being able to consistently grow them. The tomatoes and tomatillos are growing well, but the peppers are being lazy this year.

ratcheer
06-16-2008, 15:58
Peppers usually flourish in late summer and early fall. Sweet (bell) peppers do ok in early summer, but the hotter varieties are usually coming best just before cool weather comes, which in my part of the country is late October to early November. Of course, YMMV.

Tim

craigthom
06-16-2008, 16:17
Late summer will be too late to get any fruit off the habanero. It takes those little rascals over a month to turn from green to orange (or red), and that's after the fruit is set and full sized. Last year at this time I had two good sized plants full of green fruit. I think I put them out too soon in the cool spring.

Gillman
06-16-2008, 17:45
Well, maybe the Brits did add tomato to the bean before we did, tomato catsup may be English in origin too. One thing is sure, tomatos were cooked initially before eaten raw because it was feared in a raw state they were dangerous. But anyway beans and bacon go way back in England, I'll find a reference.

Gary

Gillman
06-17-2008, 04:35
For the historically minded, some interesting comments from the canning entry in Alan Davidson's The Oxford Companion To Food:

"Canning of tomatoes on a large scale began in Pennsylvania in 1847-1849, at a time when this fruit had not yet won acceptance in the English-speaking world. A lively marketing campaign by the canner, who sent samples to President Polk and Queen Victoria, overcame doubts, and it was largely due to this campaign for the canned product that canned tomatoes were being sent to Britain from the U.S.A. .... Cans of pork and beans were made for the fishing fleet, in Portland, Maine, in 1875; and these may be regarded the parents of the cans of 'baked beans'".

Industrial canning would have followed and adapted home canning and preserving and I would think tomatoes were prepared in this way initially in both America and the U.K.

I had a book with a beans and bacon recipe, it was an English collection of provincial food recipes. I can't find it and think it may have been lost or discarded in our last move.

In that book, there was a story that workmen who built wooden sailing ships in the Middle Ages had a traditional meal of beans and bacon. It was said that one special day the King visited the men and tasted their local dish and pronounced it good. (This would have been an unusual event but such did occur occasionally, e.g., Queen Victoria is recorded I think as having visited a whisky distillery or merchant in the 1800's). I think the story said too that the sawdust from the woodcutting and shaping was used to smoke the local bacon.

I have another English book which records recipes used specifically with bacon and other cured meats. It has a recipe for broad beans and bacon, with no historical notes.

dave ziegler
06-20-2008, 03:32
Last Night I broke out a can of Friends Boston slow cooked beans put them in a pot added somemore syrup and poured in a large pour of Bourbon Whiskey, I let them smimer for a good long time and added more Whiskey. They not only were good but wonderful ended up eating more then half he can! They just were full of Flavor and sweetness! You would think someone would market Bourbon Baked beans as Perdo markets their Bourbon Chicken Nuggets which are real good!
Dave Z
Old Hickory America's most Magnificent Bourbon
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TBoner
06-25-2008, 15:25
John Thorne has an interesting discussion of baked beans - all of his discourses are both historical and cultural in nature - in Serious Pig. It is a Maine-focused discussion, and makes no mention whatever of tomatoes, but does discuss "sweets" vs. the more traditional "unsweets." "Sweets" typically are sweetened with molasses, perhaps rum, but it makes sense that tomatoes would be an alternative that worked its way in over time.

Additionally, tomatoes are definitely a native plant of the Americas, and were taken back to Europe after the colonization of America. As to who first added them to beans, I can't say, but I don't find much beyond what Gary posted in my rudimentary culinary library. I do know that they were certainly an import to Europe and - as Gary posted - were not eaten in Europe for some time because of fear that they were poisonous. Raymond Sokolov's excellent Why We Eat What We Eat discusses tomatoes at great length, but beans as a whole receive only a cursory mention with no discussion of how they are or were prepared or eaten.

Gillman
06-30-2008, 19:31
I found references to baked beans with bacon and similar dishes in The Cookery Of England by Elizabeth Ayrton. This is a combined history of English food and recipe book (circa 1970).

I had the story of the King and the beans a little awry: here is Ayrton's explanation:

"George III went to inspect the progress of the building of the Woolwich Arsenal and ate 'al fresco' with the workmen. They were having Beans and Bacon and he liked it so much that he instituted an annual beanfest".

Go King!

Further from Ayrton:

"This [beans and bacon] was a traditional English cottage [i.e., country] dish, but was also a favourite in the great houses [the mansions on landed estates], where in the early summer a side dish known as beans and collops [collops is bacon rashers] often featured at sixteenth- and seventeenth-century feasts".

From the same book, her recipe for "Pot Baked Beans" uses dried haricot beans, fat bacon [meaning American-type side bacon or fatback], "black or brown treacle" [molasses], onions and dried mustard.

Note that this recipe omits tomato, and IMO that is because being unknown in England when the dish was devised, it was not traditional. However, she gives an alternate recipe for baked beans which calls for "1 lb. tomatoes, blanched".

Mrs. Ayrton's book is devoted solely to English cookery and there is nothing in it to suggest any influence from America.

Still, while I believe this shows baked beans were originally English, recipes and foods had a way of getting around even centuries ago (witness the raising of turkeys for food in England which goes back centuries) so it is possible that the dish involving tomatoes was indirectly of American inspiration.

Gary

Gillman
06-30-2008, 19:40
Also, Mrs. Ayrton suggests for one of her bean recipes to use half water, half [hard] cider, since it gives a "delicious flavour". The idea to add alcohol to baked beans seems to go back a fair way, too...

Gary

wintermute
07-17-2008, 10:16
This might be blasphemy to some here, but Bush's makes a really tasty bourbon and maple syrup version of their grillin' beans.

OscarV
07-17-2008, 14:10
This might be blasphemy to some here, but Bush's makes a really tasty bourbon and maple syrup version of their grillin' beans.

No not blasphemy, but the Country Style blows them Bourbon Grilling Beans outta the water.

wintermute
07-18-2008, 12:25
No not blasphemy, but the Country Style blows them Bourbon Grilling Beans outta the water.

:thumbsup:

I agree with you there. The Country Style is their best!

Jono
07-21-2008, 15:48
Another historical angle on Wikipedia:

"According to alternative traditions, sailors brought cassoulet from the south of France, or the regional bean stew recipes from northern France and the Channel Islands.

Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today."
__________________________
Heinz first sold their canned beans in the U.K. in 1886 and the beans were imported from Canada until 1928.

Gillman
07-21-2008, 17:15
I think that is true. I have also read that the French bean stew, cassoulet, was a development of the Jewish cholent. Cholent generally is eaten by devout families, which mine was not (although certainly ethnically Jewish and proud of it). Only in my 20's or later did I get a chance to try it. It is based on navy or lima beans, swelled up with long cooking, and improved with a piece of beef or chicken or what have you. Cholent was popular because it could be cooked through the Sabbath, the oven was left on low or to cool and thus a new fire was not made, but the dish kept cooking of a fashion. It is a very solid dish, but good of its type.

But who knows, pulses and meats and vegetables are all ancient in numerous cultures...

Gary

barturtle
08-25-2008, 16:26
I'm gonna give the Sandra Lee recipe a try tonight...the only other Bourbon Baked Beans recipe I've tried in the past is the one in Regan's Book of Bourbon, which I will admit to not being a fan of.

After this I'm gonna try a recipe Bettye Jo posted long ago here (http://www.straightbourbon.com/forums/showpost.php?p=15327&postcount=7)

Gillman
08-25-2008, 16:51
I remember that recipe and its interesting note of adding coffee. Coffee has long been added to some American dishes. There is one ... I can't remember ... not red-eye gravy, or maybe it is.

I suggest a substitution of any good stout for an interesting variation.

Gary

barturtle
08-25-2008, 16:59
I remember that recipe and its interesting note of adding coffee. Coffee has long been added to some American dishes. There is one ... I can't remember ... not red-eye gravy, or maybe it is.

I suggest a substitution of any good stout for an interesting variation.

Gary

This (http://homecooking.about.com/od/condimentrecipes/r/blsauce23.htm)recipe show you as being correct, Gary

Gillman
08-25-2008, 17:02
Thanks Timothy!

coffeeituppleasegreatresearchTimothee

Gary

barturtle
08-25-2008, 17:04
And you might be onto something there too, Gary...

Bourbon and Coffee Stout Baked Beans

or

Coffee and Bourbon Barrel Stout Baked Beans...

I'm likin' the sound of those...but I can't get beers resembling either of those styles in the swamp...

Gillman
08-25-2008, 17:34
There's craft-brewed coffee porter in these parts, I'll bring some to Gazebo.

Gary

barturtle
08-25-2008, 17:46
Thanks. Bell's makes a Java Stout that I can get in KY that made me think of using the combo.

barturtle
03-10-2009, 18:50
All the talk of the upcoming Sampler and the KBF made me realize that I don't know what I did with the recipe for the Baked Beans I did last Sept went...looks like I'll be working on it again...:rolleyes: at least I have plenty of time.