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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (951g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 86 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 18.8mg||6 %|
|Sodium 2134.5mg||74 %|
|Potassium 2050.1mg||54 %|
|Total Carbohydrate 109g||32 %|
|Dietary Fiber 20.4g||81 %|
|Sugars, other 88.6g|
|Protein 35.6g||51 %|
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Calories per serving: 645
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