Canadian East Coast Beans

From the Kitchen of Paul Perrin of Canada


  • 1 Package Black Eyed Peas (Or Beans)

  • 2 Can Stout Beer (Optional)

  • 1-2 Lbs. Bacon

  • 2-3 Large Vidalia Onions, Diced

  • 2 Cups Ketchup

  • 2 Cups BBQ Sauce

  • 1/2 Oz. Liquid Smoke

  • 2 Tbsp. Black Pepper

  • 2 Tbsp. Dry Mustard Powder (Or a 1/2 Cup of Yellow Mustard)

  • 1/2 Cup Hot Sauce (Optional)

  • 1/2 Cup Spice Rub Mix

  • 3 Oz. Bourbon

  • 1-2 cups Molasses

  • 1-2 Cups Brown Sugar

  • Water


Soak the beans over night, or for at least 8 hours, in a combination of 1 can of stout beer and water. Then boil them until tender or about 3½ to 4 hours. Drain the beans and place them in a roasting pan.  Cut the bacon into 2 inch pieces and cook to about half way through. Add the bacon to the roasting pan along with the diced onion. Mix the ketchup, bbq  sauce, liquid smoke, bourbon, and hot sauce into the roasting pan mixture. Combine the black pepper, mustard powder,  and spice rub in with the mixture as well. Preheat oven to 275ºF. Mix ingredients well and bake for 2 hours.  Remove roasting pan from the oven and add the brown sugar and molasses to the mixture. Add 1 can of beer or water as needed to reach a heavy soup consistency. Adjust the oven’s temperature to 250ºF. Cover the pan with a lid or aluminium foil and bake for 1 hour.   Once the hour is up, uncover the pan and bake for an additional hour at 250ºF. Stir beans occasionally during last hour of baking to prevent burning. Remove from heat when sauce reaches desired thickness and is dark brown.