Baked Bean Recipe

crzyedna

Looking for info for baked beans and how to; temp, time. etc

2Fategghead

Here is a post from the not so distant past. I haven't tried it but, several have and liked it. Tim

Keri's Hog-Apple Baked Beans

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=912613

crzyedna

Thanks, I too plan to try this recipe at some point, but right now I would like to try from scratch beans in a CI pot on the EGG. Edna

Mr. & Mrs Potatohead

I just did a batch of the “Apple Baked Beans” (recipe gleaned from the forum) and found them to be VERY good. I will do them again, I’m sure!!
This, however, also inspires me to share a baked bean method that I have used with great success for many a year. It has been adapted some, but learned from watching my mother-in-law, "whip" together some beans one afternoon some 20 plus years ago.
Since I’ve gotten my BGE I’ve done these beans in my cast iron, oblong roaster surrounded on either side by rather small (about 1 lb. each) marinated / rubbed pork tender loin roasts with the egg set up for indirect cooking. The beans actually go on first (way first), as they take about six times, as much time as the tender loins!
This is a great cook with a very satisfying end! And I just know…It’s got to be “The Cowboy Way”!

Erma's Amarillo Ranch Beans
(The “real thing” from the Pan-Handle of Texas)
Dad's Kitchen.

1)) Starting with dry beans, washing and picking over about 2/3 pound each of Navy, Pinto and Black, then soaking over night.
Drain the beans and set aside.

2)) I then start with most any left over pork from a cook, but it is also very easy to start with browning 1/2 to 1 lb. of sliced, diced lean ham or even some country style (bulk) pork sausage, coarsely browned.
I do this in my heavy cast iron, enameled roaster. You may have to add a bit of olive oil if the ham is real lean.
Toward the end of this browning process, I stir in about 1 to 1&1/2 t. Chili Powder, coating the ham / meat and somewhat browning it in.

3)) Once the meat is browned, add to roaster:
1 - Lg. onion (grated)
4 to 6 Cloves of garlic (crushed)
Then continue the sauté’ until the onion is just soft. (Additional oil may be needed)

4)) Add to the roaster either, 2 cans of Ro-Tel (Original or Milder) or one can each of Ro-Tel and Diced Tomatoes (15 oz.), depending on how "zippy" you want the beans.
Tomato sauce (about 28oz.)
1 - 4oz. can of chopped or diced Green Chilies
2 to 4 t. of Dry Mustard
1/4 C. Dark Molasses
1 T. Liquid Smoke (more or less to taste and if you like a little more than what you will get from the Egg)
12oz. Dark, robust beer

5)) Add the beans. Cover and cook, indirect, on the egg for six to eight hours at about 300 F. More water / beer / liquid may be necessary as the beans cook. But don’t check on then too often!
Uncover toward the end of the cook for a bit of smoke, but watch not to cook too dry!

I've have been asked many times over; if these beans could be done with canned goods (making for a faster, more convenient recipe) and the answer is a major yes! Here is how I've done them, including Brand names and general sizes of the canned goods.
When putting the “sauce” part together omit, or at the very least cut way back on the tomato sauce (no more than a C.) and omit the beer **(option) as the canned beans have a lot of liquid.
After the sauce has a chance to slow simmer for about 30 to 45 minutes **(if using the beer, this simmer should be uncovered and could be much longer to boil off most of the added liquid) add the canned beans:
2 - 28 oz. cans of Bush's Onion Baked Beans
2 - 16 oz. can of Bush's Chili Beans, Medium (they come in mild, medium and hot)
1 - 16 oz. can of Kuner's Southwestern, Jalapeno Black Beans.
(Any black bean will do, but the Kuner’s Southwestern brand adds an extra zip, that I like, with a few slices of Jalapeno)
Heat for an hour or so, and they’re ready to serve!

Serve these beans with cornbread and it’s a meal in it self...Add a slow & low cooked tender loin and it becomes heaven!

A Tip (or two):
When making this dish with canned beans, remember not to cook too long, turning the beans to mush. So, once the mix (sauce), with the beans added, is heated through, it's actually ready to serve.
If the beans seem to be too “soupy”...cook (uncovered)for a bit longer.
Also; buy some extra dark beer for the cook! Rule of thumb here is: One for the pot / Two to Three for the cook...But this is not etched in stone!
Have fun!

loco_engr

Thanks for this!
It's on "the list"! :ohmy: :ermm: