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Final tweaking of baked bean recipe

The WalrusThe Walrus Posts: 35
edited 3:34AM in EggHead Forum
Baked Beans
the walrus’ modification for the BGE
from Dorothy Thomas’ recipe[p]2C Dry Beans
9C Water
1/2C Molasses
2TB Brown Sugar
1TB Vinegar
1/4 C Onion, chopped
2TB Dry Mustard (optional)
1/2 tea Baking Soda
pre-cooked Ham, Bacon, or meat of choice (optional)[p]Soak beans in 4 cups of water with 1/2 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. [p]Baking[p]Place 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 1/2 hours.) After smoking, bring the temperature to 300 degrees gradually. During the 3 and 1/2 hours at 300 degrees, stir at hourly intervals. Remove the Dutch oven 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.[p]There you go, gfw. Comments welcomed from all.


  • Tim MTim M Posts: 2,410
    the walrus,
    That sounds interesting. Two questions - what does the baking soda (I assume that is what you call tea baking soda)
    do to the beans and how much smoke do the beans capture?[p]Tim

  • The WalrusThe Walrus Posts: 35
    Tim M,
    The teaspoon of baking soda is meant to cut down on the flatulence factor of the beans. The smoke was enough that the wife thought it was a little too smoky. I thought it was just about right. The wood used was hickory.
    the walrus

  • Tim MTim M Posts: 2,410
    I'll have to remember to use that baking soda - no need for any "extra" flatulence.[p]I printed it out and will give it a try someday soon.
    Hmm, no dutch oven that is Eggable - maybe an aluminum pan would work??[p]Tim

  • GfwGfw Posts: 1,598
    the walrus, this may be a dumb question, but what kind of beans? Thanks.[p]

  • The WalrusThe Walrus Posts: 35
    The only dumb question is the one you do not ask. I use a Great Northern Bean. You can use a Pea Bean, or any other dry bean, it all depends upon your taste. You could smoke them in the BGE and finish then off is the Crockpot.
    the walrus

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