Larry's Famous Beans - Done and Ready to Eat

QBabe

<p />Yummmm![p]QBabe
:~)

Humpty

QBabe,
The beans look delicious. But, I have a question that has bothered me since I purchased my BGE a couple of months ago. And my question concerns the benefits of cooking in a pot on the egg. I have experienced the added flavor and great texture of meats on the grill but just don't know what to expect when cooking a pot of beans or something similar. Do you have a recepie for Larry's beans you can share?[p]Humpty

QBabe

Humpty,[p]My only explanation for cooking things in a pot on the egg is the sheer fun I get out of doing it. It gets me outside in the fresh air, and reminds me of camping. Kind of a euphoric thing...[p]As far as the beans go, Larry usually just combines a bunch of things we have around the house, so they're never quite the same.[p]2-3 strips of bacon
an chopped onion
some chopped green pepper, maybe 1/2
a ton of minced garlic
1-2 tbsp brown sugar
a few shakes worchestershire sauce
1 can Bush Onion Flavored beans
1 can B& M beans[p]Saute bacon, remove & break up into smaller pieces. In bacon drippings, saute chopped onion, pepper, and garlic. Add brown sugar & worchestershire. When tender, add beans and cook for 30-45 minutes. [p]Enjoy,
Tonia
:~)[p]

RhumAndJerk

Humpty,
Most of my recent cooks on the BGE have been in a Cast Iron Dutch oven on an inverted platesetter. There is a great flavor added to the meal that cannot be obtained on a stove. Think of it as cooking something on a hearth or over a campfire. [p]One of the other benefits is time. If I have to go some where over a long cook, like a bean dish, I know that it will cook fine on the egg without me being there. If it were on the stove, I would have to shut off the flame.[p]It is important to note that I do not use a cover on the pot Dutch oven when I Egg it. That way all of the wonderful smoke is soaked up by what ever I am cooking.[p]If you have not done so already, take a look at the submitted recipes. There are many recipes for beans and even one that I put out there for Cajun Dirty Rice.[p]This of course will lead to the next question … why do we use the BGE for Baking? You have to give this a try next.[p]Hope this helps,
RhumAndJerk