Egged Beans?

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!!!

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.

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.

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

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

Trade ya some beans for Bomba! :laugh:

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.

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

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

Kent

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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:

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!

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