Caldron Baked Beans

Caldron Beans


  • 4 cups | Sea Island Red Pea's
  • 8 oz | Double Smoke Pork Belly
  • 8 oz | Burnt Smoked Brisket Ends
  • 8 oz | Smoked Sausage
  • 1 White Onion, diced
  • 6 Garlic Cloves, minced
  • 2/3 cup | Sorghum or Molasses
  • 1 Chipotle in Adobo Sauce, minced
  • 5 oz | Bourbon
  • 2 oz | Cider Vinegar
  • 2 tsp | Hot Sauce


Soak Beans overnight drain beans next day rinse. Place in heavy bottomed Dutch oven/caldron add stock. Place over a fresh wood fire that has burnt down to coals (not too hot). Bring to a boil, lower heat and simmer beans until just tender approximately 40 -50 minutes. Drain beans out of Dutch oven reserve, wipe out pan, place back on fire. Add 2 oz. canola oil, Add slab bacon to pan, sauté and brown, add onions brown, add garlic sauté briefly. Add jack Daniels or other bourbon, burn off alcohol. Add spices, molasses, syrup, ketchup to pan. Sauté briefly. Add beans back in, cook over low heat covered until beans are done, thicken sauce has formed, stirring throughout. This is a long process if done correct. Remove lid toward the last, 15 to 20 minutes of cooking. Add additional stock if need be. Remove when finished, adjust the seasonings as needed. Chill reserve for service. Re-heat with additional stock as needed.

Corn Bread


  • 4 1/2 cups | Flour
  • 4 1/2 cups | Cornmeal
  • 2 1/4 cups | Sugar
  • 3/4 tbsp | Baking soda
  • 1 tbsp | Baking powder
  • 3/4 tbsp | Salt
  • 4 1/2 eggs
  • 4 1/2 cups | Sour cream
  • 1 1/2 cups | Milk
  • 1/2 lb | Melted butter


Mix eggs, sour cream, milk and butter together in mixer. Slowly add in dry ingredients. Pour into two hotel pans, lined with parchment. Bake at 325 for 25-30 minutes or until done.

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