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Baked Beans(the walrus)

Don RalstonDon Ralston Posts: 1
edited November -1 in Sides


• 2 Cup Dry Beans (Great Northern Beans or Pea Beans for example)
• 9 Cup Water
• &#189 Cup Molasses
• 2 Tbs Brown Sugar
• 1 Tbs Vinegar
• &#188 Cup Onion chopped
• 2 Tbs Dry Mustard (optional and to taste)
• &#189 tsp Baking soda
• Pre cooked Ham, Bacon, or meat of choice (optional)


Soak beans in 4 cups of water with ½ teaspoon of soda overnight. Drain, put back in pot with 5 cups of water and cook until tender (about one hour). Drain and save cooking liquid. Put beans in a cast iron Dutch oven and add the molasses, brown sugar, vinegar, dry mustard, and meat. Pour all the cooking liquid over the beans.

Place the Dutch oven uncovered in the BGE on top of fire bricks. Use your favorite wood for smoking. Keep the temperature between 150 and 200 for about 1 hour, less time for less smoke flavor. (If not using wood smoke, start baking at 300 degrees for a total of 3 and ½ hours.) After smoking, bring the temperature to 300 degrees gradually. During the 3 and ½ hours at 300 degrees, stir at hourly intervals. Remove the Dutch over from the BGE when the beans are about the consistancy of a thick stew. Cover the Dutch oven and let the beans rest. The rest of the liquid will be absorbed by the beans.


Like most stews or cassoulets these bake beans are better the second day.

Number of Servings:

Time to Prepare:

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