Canadian Cowboy Baked Beans

Recipe Ingredients

3/4 lb	340g / 11oz	Dried white beans - picked over to
		Remove any broken beans and stones
1/2 lb	227g / 8oz	Bacon - diced
1 cup	62g / 2.2oz	Chopped yellow onions
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Emeril's Essence - see * Note
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Minced garlic
1		Chopped tomatoes - (14.5 oz) - with their juices
1		Lager or ale - (12 oz)
1/2 cup	164g / 5.8oz	Maple syrup
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
1/2 cup	118ml	Chicken stock
1/2 cup	118ml	Canadian whiskey
2 tablespoons	30ml	Whole grain mustard
1 tablespoon	15ml	Worcestershire sauce
2		Bay leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E24) - from the TV FOOD - NETWORK

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