Guess what? Three days ago we were freezing, gray, rainy weather. I was begging for sunshine and heat. Low and behold…we are in a heat wave!! Now my plants look wilted. Lord have mercy! Despite that…this recipe is worth consideration…only make it early, in the wee hours of the a.m. if you too are in a heat wave. It is to die for…the best I have ever had.
I have come to the realization that I have an obsession…an obsession with Cook Books. We were at Costco the other day, and I absolutely have to check out their books. Can’t go there without looking. There were a number of good looking Barbecue Cook Books, when my eyes caught sight of Bobby Flay’s new grilling cook book. But at the same time, my hands reached out for Emeril At The Grill. I started flipping through the pages, with my one eye still of Bobby Flay’s cook book. Oh dear, which one? Emeril? Bobby? Emeril? Bobby? I thought I should buy a grilling cook book, to go with our new Barbecue. Every girl should have one Barbecue Cook Book, don’t you think? I finally decided on Emeril At The Grill. The pictures are captivating. But what sold me was his recipe called Emeril’s Slow-Cooked Bam-B-Q Baked Beans. There are many wonderful looking recipes out there for baked beans, but I have never found one that enticed me enough. Until now. What intrigued me about this recipe, is that it calls for 1 cup of coffee. Coffee? I had to try. As I began the recipe, the aromas started to circulate…pretty soon I realized, coffee is a perfect match made in heaven. Oh, and to give you an idea of some more wonderful recipes in this book, how about these? Cast-Iron Honey Cornbread, Grilled Corn With Cheese and Chili, Spicy Homemade Ketchup, Greek Style Lamb Kebabs, Lobster Tails With Lemon-Tarragon Butter, just to name a few. Oh, the pictures…. mouth watering. If you can’t get the book at your Costco, you can order it here.
Now I am thinking that every girl should have 2 Barbecue Cook Books don’t you? Think I might be heading back to Costco to get Bobby Flay’s new book!
I did make a few changes to Emeril’s recipe, based on what I had in the pantry.
So this is my version, Emeril’s recipe is on page 29 of this wonderful Cook Book.
4 slices of bacon, diced
1 large onion- chopped
5 minced garlic cloves
2 sprigs of fresh Thyme
1 pound dried navy beans, rinsed and sorted through
½ cup of Barbecue Sauce – I used my new homemade BBQ Sauce
1 ½ Tblsp. Whole grain mustard
a rounded ¼ tsp. Chipotle Chili Pepper
2 tsp. Salt
1 tblsp. Gluten Free Soy Sauce
1 Tblsp. Tomato Paste
8 cups of water
Pre heat the oven to 300 degrees. Using a large heavy bottomed dutch oven, heat on medium high, brown the bacon till crisp and fat has rendered. Add in the chopped onion, sautéing 7-8 minutes, until the onions are caramelized. Then add the Thyme and garlic, sautéing 1-2 more minutes. Then add: the beans, coffee, barbecue sauce, mustard, chipotle chilli pepper, salt, GF Soy sauce and tomato paste, stirring to combine. Pour in the water, stirring, and bring to a boil. Cover the dutch oven and place in the preheated oven. Bake for 2 hours, then remove the pot, and stir the beans. Recover the pot and return to the oven and bake about 1 hour longer, until the beans are tender. Then remove the lid from the pot and continue to bake until the liquid has reduced to a thick sauce consistency, about 1 to 1½ hours. When done, adjust for seasonings.