Egged Beans?

Little Steven

I have never had any success making beans and would appreciate a good method. I have to cook for a party on Saturday and I know the flavour I want but don't know how to get them tender. I plan on using Carnivore Que as the main flavour ingredient and smoked pork hock in ham stock as the liquid. I have bean pots and enamelled cast iron pots.

Thanks

Steve

mikeb6109

Steve i have a fail proof recipe! I have done thi many times and never flopped it gut i have yet to do it on the egg. I normally use the slowcooker but should be easy to do on the egg at around 225 .

Here it is:
2 and one quarter cups of beans

1 and a half chopped onions

5 cups of water

Put all top ingredients in a slow cooker and Cook on low for 8 to 10 hours on low or 4 to 5 on high.

Then add half cup ketchup

one third cup molasses

one third cup brown sugar

1 TBS dry mustard

1 tsp salt

one quarter tsp pepper

Stir well,cover and cook on high for about 30 minutes to blend flavours.

Makes 6 cups.....Yummy!!!

Little Steven

Mike,

Thanks and I didn't say but I want to do them on an egg.

Steve

mikeb6109

Steve an egg is a large slow cooker is it not?? I would try them at 225 dome and follow the slow cooker recipe. Can not see why it would fail you.Now that i think of it .... think i will try it out this weekend as well.

Little Steven

Mike,

You may be right.

Steve

FlaPoolman

Steve,
Wendy always gives them a cold water soak overnight in the fridge (guess you could just put them on the porch :P ) before slow cooking and they always come out great.

Car Wash Mike

How many you cooking for? Along with 20 slabs of ribs for every week for 20 years. Needed to cook sides. This was recent on an egg.


Mike

Little Steven

Mike,

Probably 20 - 25. I was planning PP, brisket and ribs.

Steve

Little Steven

Pat,

I've heard if they freeze they don't absorb the water as well.

Steve

Car Wash Mike

Beans go a long way Steve. Get you some Bushes baked beans, enough to fill up (almost) a 5 qt dutch oven. Drain them, add 1 chopped white onion, molasses (about 1/4 cup), 1/4 cup mustard, 1/2-3/4 cup brown sugar. Taste, maybe more. Any meat you like. I use 16oz Kc Masterpiece, I bet Baby Rays would be good. Just make sure it is a sweet sauce.
Indirect with cherry or apple wood for at least 3-4 hours. Top off, stir a lot. They will be stick to your bones good.
Or in a pan is fine.


Mike

Little Steven

Mike,

Wish I could. Can't get Bush's beans here. Dammit Banana Republic. We get some canned beans but not that kind of quality. Gotta go scratch and my mother in law makes some really good ones. Trying to impress.

Steve

Beli

Steve...will get at you later....Loren puts them on the crock pot all night will ask her....you could finish them on the egg

Little Steven

Beli,

Thanks my friend.

Steve

loco_engr

Trade ya some beans for Bomba! :laugh:

Little Chef

Steve...If you choose the 'completely from scratch' approach, I agree with the overnight soak as a beginning. Then, before you start cooking in your sauce, (change the water) bring the beans to a boil (you can boil in UNsalted stock if you choose), remove from heat, cover, and let sit one hour. (Do NOT add any salt to the water! This will toughen the skins!)
While the beans are sitting, chop your onions, etc...sautee them, then add the beans (after draining again)...and proceed with your flavor bases and Egging. Just remember to be generous with your liquids/stock at first...the beans will still be soaking up the liquids. Cook in covered DO at first, until the stock begins to get starchy, and beans get tender....then you can start to reduce the liquids...safe now to add salt also.
Hope this helps some! Good luck! Let us know how you do! :laugh:

Slick

This recipe has been posted here before, and it is by far the best beans I have ever had. Shouldn't be too hard to modify using home cooked beans. I cut the sweetness by using chunky apple sauce.


Keri's Hog-Apple Baked Beans
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)
Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutesif you don't have time to do them in the oven. Serves 12.

Little Steven

loco_engr

Send me an e-mail. Can ya get the beans to me by Saturday?

Steve

Grandpas Grub

Use Hunt's if they are available.

Also, some apple pie filling or pineapple chunks add a great flavor.

If you use dried beans, soak in water overnight, drain and rinse. Check the beans for hard beans, rocks, dirt etc.

Use clean water to cook.

The beans above are using canned prepared beans which will make a difference if using dried beans.


Kent

Little Steven

Michelle,

Thank you so much. You just explained why I have always messed up. Ham stock. No salt added but full of salt. I got it now. Perfect!

Thanks again.

Steve

Grandpas Grub

If using dired beans what is a good recipe for the original liquid/sauce one find in the Bush/Hunts type beans?

Kent

Hoss

Hey steve.I don't know about custom's rules but I'll be happy to overnite you some Bush's Baked Beans!

loco_engr

check your email, message sent

loco_engr

Hey Hoss . . .don't steal my thunder . . .trying to work out a first round draft choice and some beans for some Bomba :ermm: :laugh:

Little Steven

That's my work e-mail. I won't see it til tommorrow.

Steve

Hoss

Wouldnt dare.Just tryin to help out a fellow EGGER!!!

Beli

Here you go my friend!!!

Get a crock pot you can put up to one kilo on a large pot......fill it up with water.....2 garlic cloves.....and 1 salt tbs.......set at high & leave it all night...in the morning add 1 tbs cooking oil or EVOO....leave 15 min & turn it off.

Transfer to Egg & add your favourite ingredients for your taste..... Good luck & see you tomorrow..... :woohoo:

loco_engr

If you want to pursue this idea then send me an email to my forum linked addy.

Little Chef

GG - That is a LOADED question! :blink: LOL! I don't start with any kind of sauce until the beans are on their way to resembling somewhat cooked, as described above to Steve. After the one hour sit, my sauce would be composed of...say.... (forgive me, I cook by eye, not recipes...)
Sauteed diced onions, and lots of em
Some pressed garlic, sauteed briefly
Molasses, brown sugar, tomato sauce, stock...
Ham hocks maybe...or a strip or two of bacon (raw), perhaps a shot of mustard....
When first put together, there would be at least an inch of liquid over the bean layer....it will get sucked up by the beans. Then, when the beans are ALmost done, I let the rest of the liquid evaporate so the flavors concentrate.
Sorry...this probably isn't as much info as you were looking for....but that's where I would start. :huh:
I'll pay better attention next time I do it! :S (Oh, and start with small white beans....)
Just my two cents!

fishlessman

you want to look for b&m beans, bush beans are some kind of processed thing while the others are actually baked. hunts has ketchup in it. they use flavorless navey beans. you can do better mixing beans like kidneys, great northerns, yellow eye, red etc. while boston seems to use those navy beans north of boston uses yellow eye which packs a better flavor. heres how to make the sauce and beans, i make this recipe up to 6 pots at a time in the oven and one on the egg. little chef has the soaking and simmering down. my camp water works without adding baking soda, but my city water at home needs the baking soda, dont use the water with baking soda for the sauce, use the reserved stuff

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=353918

Grandpas Grub

Thank you for the link and resulting link after that.

" b&m beans " I am not sure what you mean?

Is any rendering need for the salt pork?

What is accomplished by using baking soda?

Thank you, Kent

fishlessman

the salt pork is just a flavoring agent, better than bacon, its really salty and needs to cook with the beans, its the fat you may sometimes find in canned beans. the baking soda helps soften the beans if your water is too hard, i believe celtic wolf uses white vinegar instead, just a tbl spoon or two with the simmer. B&M is the only beans canned that are eaten in newengland. if you havent had those you may have not had the canned brown bread either by b&m, canned brown bread with raisins is a real treat toasted with butter.