"From scratch" bean pot recipes???

Patrick in Minnesota

Has anyone had any experience making "from scratch" traditional New England beanpots on their BGE?(by "from scratch", I mean starting with dried beans...NOT using canned beans...beanpots always turn out better this way, in my experience.) I imagine I could just use my BGE as I do my oven, but maybe there are some special quirks I'm unaware of....any suggestions?

Painter

Patrick in Minnesota, I've used my cast iron dutch oven to make baked beans, using dried and it works well. I set on indirect at 200 to 225 dome temp to do a low simmer and stir every half hr. until tender. approx. 4 hrs.

Fireball

Patrick in Minnesota,
I do not have a beanpot, but I use a cast iron dutch oven, and get great baked beans. Go to the submitted recipes section and find "sides 0169.htm." This is the recipe that I use. It turns out very good. I see no reason that you couldn't use this in a beanpot with great success. You may want the adjust the time a little. I do that every time I make baked beans. Good luck and let us know the results.
Fireball

Mike Oelrich

Fireball,[p] I like the recipe too.[p]MikeO

Char-Woody

Patrick in Minnesota, no bean pot suggestions from ol C~W, but just want to say it's sure good to see your post's again. Folk's, this fellow is one of the forums first contributors..waaaaaay back when. :-) :-)
Regular Gopher supporter..heeeyaaa...
Cheers to ya Patrick..
C~W[p]

RhumAndJerk

Patrick in Minnesota,
Here are few suggestions for you regardless of what recipe you use.
· Start with dried Great Northern Beans. Soak them overnight and drain before cooking.
· Use at least one can of beer as part of the cooking liquid. A nice dark beer like a porter adds good color.
· Stick with the cast iron Dutch oven and cook with the lid off. By this method, it is important to watch the liquid level. Add more as you see fit. I usually use beer.
· Add smoking wood like Hickory or Pecan at the beginning of the cook.
· Stir often to ensure that beans on the bottom do not stick.
· Use good thick-cut lean bacon.
· This is a dish that is better the next day so make it ahead of time.
· Use Unsulpherated Molasses. [p]Hope this helps,
RhumAndJerk[p]

Unknown

Patrick in Minnesota,[p]If you can get some smoked ham hocks to use instead of bacon, it makes a great contribution.[p]Jeff

TOROLNSTND

Patrick in Minnesota,
I make kick-ass baked beans with a Vermont Maple Syrup recipe that I got a few years ago. I put the Cast Dutch Oven right in the coals while I smoke a ham or shoulder on top. Just be very careful about keeping the heat low and the pot stirred and filled with liquid as I learned the first time; a three inch thick cake of burnt baked beans does not clean out of the Dutch Oven very easily.

Turkey

Patrick in Minnesota,[p]Try this recipe. Alton Brown makes some really "Good Eats".
I usually use one jalapeno and replce a 1/2lb of bacon for a good smoked ham hock.

[ul][li]Baked Beans[/ul]

Painter

Turkey, My favorite recipe also. It absorbs the flavors better when not precooking beans before adding the other ingredients. I substitute the tomato paste with 8oz. of chunky salsa for added kick. I cook them until just tender but not mushy. Thanks for posting the link.
Painter
Smoking a fresh shank I have brining, for bean soup, and baked beans.