Dutch Beans Recipes

THE ONCE AND FUTURE BEANS

Steps:

• Heat oven to 250 degrees F.
• Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
• Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
• Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Fry bacon until crisp and drain on paper towel.
• Saute onion in bacon fat until golden.In small bowl, mix cornstarch, salt, mustard,sugar and vinegar.
• Add liquid from beans and beat until smooth.
• Add this mixture to bacon fat in pan and boil until thickened slightly.
• Add green beans and stir well.
• Crush bacon and sprinkle on top.
• May be garnished with sliced hard cooked egg.

COWBOY BEANS

Steps:

• Place 16-18 hot coals as a base for the bottom and place 12 inch Dutch Oven over coals. Allow Dutch Oven to heat up. Once hot add sliced bacon. I like to cut bacon in about 3/4in slices and throw them into the hot Dutch Oven and let them cook stirring as needed
• Remove any excess oil and fat. It's easiest to use a few paper towels to absorb the excess fat.
• Add 1 lb of ground beef to the cooked bacon. I prefer a lean ground sirloin but choose what you prefer.
• Chop ground beef and allow to fully cook. You may need to drain excess fat from the hamburger depending on what you choose.
• Add diced Onion and Diced Bell Pepper. Green Bell Pepper gives a nice bite to this recipe, but Red or Yellow is also a great option! Stir to combine and allow onions and bell pepper to soften for a few minutes.
• Drain Kidney Beans and Navy Beans. Add Kidney, Navy and Pork and Beans to meat mixture.
• Pour Chili Sauce, broth, and Yellow Mustard on top.
• Add ham cubes and brown sugar and stir to combine.
• Cover with lid and add 12-14 hot coals on top of Dutch Oven
• Stir every 15 minutes and cook for 60-70 minutes.
• In a large skillet on the stove over medium/high heat add bacon slices. I like to cut bacon in 3/4in pieces. Stir as needed until fully cooked.
• Remove excess fat using paper towels to carefully remove.
• Add 1 lb Lean Ground Sirloin to bacon and chop to break up beef. Feel free to use any ground beef. You may need to remove excess fat after cooking.
• Dice Onion and Bell Pepper. Green Bell Pepper gives a nice bite to this recipe, but Red or Yellow is also a great option! Stir to combine and allow onions and bell pepper to soften for a few minutes.
• Pour meat mixture into Slow Cooker or Dutch Oven
• Drain Kidney Beans and Navy Beans. Add Kidney, Navy and Pork and Beans to meat mixture.
• Pour Chili Sauce, broth and Yellow Mustard on top.
• Add ham cubes and brown sugar and stir to combine.
• Cover Dutch Oven or Slow Cooker with Lid
• Bake in 350 Degree Pre-heated Oven for 1 hour stirring every 15 minutes OR - Use Slow Cooker and set to low for 4 hours.

DUTCH OVEN RED BEANS AND RICE

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes., Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

BEST EVER DUTCH OVEN GREEN BEANS

Steps:

• Trim green beans. Cut in half and wash.
• Heat large pot or dutch oven over medium-low heat. Add bacon and cook until just beginning to brown. Add chopped onion and cook, stirring often, until bacon is browned and onion is slightly softened. Add green beans and the chicken broth to cover. If needed, add water until beans are just covered. Add 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil. Reduce heat to low and cook, covered, stirring occasionally.
• Continue to cook until very tender, about four to five hours. Adjust seasoning to taste.