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Baked bean recipes

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I will see if I can convince the troop to divulge it's 'trade secret'. In the meantime, I mention that my first attempt at baking beans in a dutch oven resulted in activated charcoal. Well...at least it was a place to start.

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If you haven't already, download the DO cookbook off the Internet.

 

Best advice for new DO people: don't try to hurry things by putting too many coals below or above -- you will burn your food.

 

For baked beans, I start with cans of supermarket beans -- the number of cans depends on the size of your oven. Don't drain off the liquid; it'll look very thin and soupy at first, but will thicken as they simmer, and thicken even more after you take them off the coals. I add honey, barbecue sauce, crushed red pepper from your nearest oriental market (looks like coarse red soil), dried diced onions, spicy mustard, and crumbled cook bacon. The amounts of each depend on how much you're making, and your taste. Put enough coals below and above the oven to keep the beans at a gentle simmer for at least an hour.

 

Some DO purists will blow a gasket, but for many dishes, lining the DO with wide, HD aluminum foil makes cleanup tremendously easier.

 

KS

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When I was a Scout we used to have baked beans for breakfast.

Punch a couple of hole in the can, let the can sit by the side of the fire.

Meanwhile fry up some bacon, pork sausages, mushrooms and fried bread top this lot with a couple of dippy eggs. Serve with mugs of hot sweet tea with milk in it. Half the beans will be stuck to the can. To make up for this you can fry up a few extra slices of fried bread, best cooked in the bacon fat. If you are still a little peckish open a few cans of tomatoes and fry them up as well.

If you have any sausages left, make a batter of Eggs, flour and milk thick enough to coat your finger. Heat some oil in your DO,add the batter then the sausages. Cover and cook for 30 mins. This is a real toad in the hole. Leave the sausages out use beef drippings in place of the oil and cook - You will have Yorkshire Pudding.

As to American Baked Beans I like to wash off the red stuff that comes in the can. Add ketchup, brown sugar, yellow mustard,molasses, a diced onion, a few dashes of Worcestershire and some uncooked bacon. Cook for about 90 mins. Hot dogs can be added, cocktail franks if you have important people coming for dinner.

Eamonn

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Hey! Be nice now, I was just working up an apetite. But in response to KoreaScouter, it's a wonder I didn't melt the Dutch oven on that occasion. Good thing we had sandwiches.

 

Edited part: deleted (it was mean spirited)(This message has been edited by packsaddle)

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Well, if you're going to go to the trouble to cook up a mess of beans, might as well make a meal of it...

 

1/2 lb Canadian bacon, cut into 1" pieces

1 lb. hamburger

1 small onion - chopped

 

cook all this together - brown well, drain fat (in a skillet or in the bottom of the dutch oven)

Throw that all into the dutch oven and add:

1 can butter beans

1 can kidney beans

1 can baked beans

1 T dry mustard

1/4 cup vinegar

1/2 cup brown sugar

1/2 cup white sugar

 

let cook slowly till it smells good :)

(Nope - this is not my recipe - it's my uncle's girlfriend's...they also make a mean venison jerky. He's now in business selling morel mushroom soup base....yum.....)

Anne in Mpls

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I can't believe no one has even mentioned REAL baked beans that don't come in a can! Here's a recipe I use:

 

Maine Baked Beans

 

1# dry beans (2 cups)

2 Tbs sugar

1 tsp salt

dash of black pepper

1/2 tsp dry mustard

2 Tbs molasses

1/2# salt pork

about 2 1/2 cups boiling water

 

Soak beans overnight in cold water. Drain beans and place in pot. Mix all seasonings together and stir into beans. Don't use too much molasses, it can make the beans harden as they bake. Add boiling water (enough to cover beans). Score salt pork, wash in hot water and place on top of beans. Cover. A low temperature is needed (250) for about 6 hours. Do NOT stir while baking, but check occasionally to make sure the beans remain covered in water. I start testing for "doneness" around 3 or 4 hours in... you never can be sure of the age of the beans. The newer the beans, the less they need to cook.

 

MS

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