| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Emlive04 | 6 | servings | |
INGREDIENTS
| 1 | lb | Bacon; diced |
| 2 | c | Diced onions |
| 1 | tb | Chopped garlic |
| 1 | lb | Dried navy white beans; soaked overnight, |
| And drained | ||
| 1/2 | c | Steen's 100 percent Pure Cane Syrup |
| 1/2 | c | Light brown sugar |
| 2 1/2 | c | Ketchup |
| 1/4 | c | Yellow mustard |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | ga | Chicken stock |
| 2 | Bay leaves |
INSTRUCTIONS
In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, one might need to add a little water at a time if the beans need some to prevent burning. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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