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Barbecue Beans

  • Yield: About 8 servings


  • 1 pound sliced bacon, chopped
  • 2 cups chopped yellow onions
  • 1 medium-size fresh jalapeÒo, seeded and chopped
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons chopped garlic
  • 1 pound dried navy (white) beans, picked over and rinsed
  • 1/2 cup Steenís 100% Pure Cane Syrup or other cane syrup
  • 1/2 cup firmly packed light brown sugar
  • 2 cups ketchup
  • 1/4 cup yellow mustard
  • 9 cups chicken broth
  • 2 bay leaves


  • In a large pot over medium heat, fry the bacon until crispy, 8 to 10 minutes. Add the onions, jalapeño, and black pepper and cook, stirring, until the onions are soft, 3 to 4 minutes. Add the garlic and beans and cook for 1 minute. Add the cane syrup, brown sugar, ketchup, and mustard and mix well. Stir in the broth, add the bay leaves, and bring to a boil, then reduce the heat to medium-low. Cook, uncovered, until the beans are tender, about 4 hours, stirring occasionally. Remove the bay leaves before serving.