I love beans, fresh and dried, and I love pulses, and most things made with them, but I am not that fond of commercially made baked beans. If I had to eat them I would, but I would never choose them, they are usually just to sweet and the sauce always seems slimy.
I came across a recipe for boilermaker baked beans which sounded interesting. I came across it among some American recipes and because I didn’t know, I thought it must be a recipe made for people working as boiler makers which I guess is very hard physical labour and anyone making boilers would be very pleased to have a hearty, tasty meal of beans…
According to Wikipedia:
A boilermaker is a trained craftsman who produces steel fabrications from plates and tubes. The name originated from craftsmen who would fabricate boilers, but they may work on projects as diverse as bridges to blast furnaces to the construction of mining equipment. The trade of Boilermaker evolved from the industrial blacksmith and was known in the early 19th century as a “boilersmith”
However, when I came to investigate the recipe, looking for its origins, I discovered that a boilermaker is also – beer with a whisky chaser, or beer with a whisky in it, sometimes dropped in actually in a shot glass (which always seems silly to me even though I know it’s popular at the moment – I was once given a Jägerbomb… but that’s another story…) The shot glass of whisky dropped into a beer is called a Depth Charge, apparently. Boilermakers as a named drink dates back to the 1890’s in America (I wonder if it has a differ name and a different history in the UK? – another investigation!) miners finishing their shifts in the coal mines of Butte Montana knocked back boilermakers… which they called Sean O’Farrell’s… I am very confused by all this now…
Back to baked beans… boilermaker baked beans are made with whisky and beer – hence the name!
In the recipe I came across the instructions were the ‘throw everything in a pot and cook till done’ sort of method, the ingredients being as much of the following as you had, liked, thought you needed…
- cooked beans
- chopped onion
- crispy cooked bacon broken into bits
- chilli sauce (the recipe recommended a bottle – guess it depends on the sauce – a bottle of the one I have in my cupboard would blow the lid of the pan!)
- dark beer
- tomato salsa/sauce
- made mustard
- dark brown sugar
- hot pepper sauce (as well as the chilli sauce? Really?)
- Worcestershire sauce
- salt – I would definitely leave salt out – with all those sauces, bacon and mustard I think it will be more than salty enough!
It sounds very sweet to me – I think if I do make it (and i really do fancy giving it a go!) I would leave out the brown sugar and use actual chillies rather than both the chilli and hot pepper sauces. I would also just use chopped tomatoes, not salsa – but add garlic and red/green peppers for flavour…
I might make this tomorrow! I feel inspired! … if I had a Nottingham jar I could make it in that!