| 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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