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Slow-Cooked White Beans

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“An old "Emeril" New Orleans recipe - I've changed some of the spices a bit. The first time I used the original recipe, it nearly took the top of my head off. It's really good with pork.”
READY IN:
3hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. Add the onions, cayenne, cajun seasoning, 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.
  2. Add the beer, molasses, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stire 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 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.
  3. Remove from heat, remove the bay leaves and adjust seasoning to taste.

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