My bride was again attempting to win the She-EO of the Century Award with a present for the 3rd Anniversary of my 40th Birthday:
So, I thought I'd break the new Lodge DO in with some of my favorite beans. Soaked 1.5 lbs of Pintos overnight, so they were ready for some love....pork love I mean. This is the first time I've done beans on the egg, but didn't want to get it all heated up to render the bacon, only to have to cool it back down for the rest of the cook. So the brand new DO went on the old DCS for the render. 3/4 lb of Center Cut bacon until good and crispy, then 2 cups chopped onion, 1/2 cup chopped garlic, 1 chopped Jalepeno, 4 Tbs of minced Cliantro - oh the aroma!
Got the onions good and transulscent:
Added 1/2 gallon water, the beans, 2 Tbs of Chipotle Chili Powder, 2 Tbs of Cumin, 1.5 Tbs of sea salt, 1 Tbs fresh cracked pepper and moved the DO to the egg, pre-heated to 350 indirect, with a big chunk of Hickory:
After 1.5 hours on the egg, checked the texture of the beans (all good!) and added 2 cups of chopped Roma tomatoes, another 2 Tbs of Cilantro and 1 Tbs of chopped garlic. 15 minutes later, and she looked like this:
Of course, HAD to have some cornbread to go with the Charra's:
The wife and kids agreed that the subtle smoke REALLY kicked these beans we already loved up to the next level...gotta love the Egg. I bet they will be even better tommorrow. :woohoo: