Morning everyone and it's a damn beautiful day back here in Two Dogs Holler.

I did a charcoal inventory a few minutes ago and it looks like I have enough for the rest of the summer. No problem.

Brisket coming off the smoker in a couple of hours and baked beans in a DO have my mouth waterin'.

I like mine kinda sweet & bacon flavored. ZERO experience using my DO.

Whatcha got, guys ?

nothing special about cooking beans in a DO. I like to use a liner for them though, so I don't have to scrub the cast iron later.
If you are using charcoal, and say a 12 inch deep DO, I'd put something like 18 to 20 briquettes under the DO, and probably 12 on top.
Best if you rotate the DO every 15 min or so. Turn the bottom a quarter turn clockwise, the top a quarter turn counter clockwise. Keeps the cooking even.
You'll know when they are done.

DO = dutch oven. Got it.

Boy, I'm sharp as a god damn marshmallow today.

I do it the easy way. Buy a couple cans of original Bush's or B&W baked beans, add in some cooked bacon, cooked onions, some brown sugar, pour into a lined D.O., and that's it.

I do not put more than 6 or 8 briquettes under the D.O. I line the lid's edge with briquettes and that bakes the beans the way we like them. In my opinion and experience, too many briquettes under the D.O. leads to burning the beans.

Just my experience.

Good luck.

L.W.

Either use 2 cups pinto beans done in a pressure cooker for 8 minutes, or use:
3 cans pinto beans ( drain and rinse before using. Stops the farts)
5 fresh roasted green medium hot chiles, diced
( or 3 cans diced green chile)
3 slices of Jalapeno chile, diced
1 pound of diced ham
1/2 pound cooked bacon ( crispy)
1 can diced tomatoes
1/2 can tomatoe sauce
1 tbl brown sugar
1/2 teaspoon greek seasoning
1/4 teaspoon black pepper
1/4 teaspoon chile powder (More or less according to taste).
1 cup beef broth

I don't salt until I see how much the ham adds.

about 4 briquettes under and 6 on the lid.
Simmer for about 2 hours, check if bottonm is too hot and adjust as necessary and might have to add more on lid as time goes by.

About 1/2 hour or so before ready, cook corn bread in a DO.

Check the beans and if too watery, leave the lid off the DO,add briquettes to the bottom and boil it down some, ( stirring some)

Serve the cornbread with honey and serve the beans with cheddar cheese sprinkled over the top.

Always better the 2nd day after the beans soak in the sauce.

Look at the Lodge or Coleman DO liners. You can order from Walmart ( the cheapest) online. Sure makes clean up fast.

To all, many thanks to Deerwhacker444 who took the time to scan his mom's recipe book and e mail her secret to me.

That's not fair. I want that recipe!

What are you gents using for a liner? Foil or parchment?

I've used foil or the aluminum pans made specifically for D.Os, for sticky things like beans or cobblers, etc. I get the pans at Sportsmans Warehouse but imagine WalMart would carry them.

Saves a lot of time on cleanup.

L.W

By the way men, I see substitutes of beans for the OP's request for a been recipe.
Fine with me.

Yu can get both the parchment paper or foil DO liners online from Walmart. You can also use Reynold's Pan Liner which is foil on one side and parchment paper on the other, but it I sa little harder to form down in the DO

I'm kind of a stickler for spelling and now I've been put in my place.

I'm truly humbled.

(Head bowed & tail 'tween legs)

Big can of Bushs Baked beans or equivalent. Little can of Chipotle peppers, chopped. Add onion and bacon if you want.

Beans 'n' love dude, beans 'n' love,.............

2 lbs. Navy Pea Beans
12 oz. Bottle Molasses
2 tsp. Dry Mustard
2 Tbsp. Baking Soda
� cup Brown Sugar
3 Tbsp. Ketchup

2 large onions
� lb. Salt pork
1 lb. bacon

Soak beans overnight, discard water.
Add fresh water, baking soda and some salt pork, boil 10 minutes.
Strain and reserve water. To some water add Molasses, dry mustard, brown sugar and ketchup.
Layer onions, pork and beans. Cover with reserved liquid
300 oven 5-6 hrs.
Instead of oven substitute in DO with coals for adequate temp

for beans and such, I use foil. For desserts, I use the paper liners.

If you are in a rush (company came unexpectedly) and you need to use canned beans try this one.

2 cans of Bush's Baked Beans
1 Can of Great Northern Beans
1 Can of Butter Beans
1 pound bacon (fried crispy, smashed into small pieces)
1/2 pound of hamburger
1/4 cup of your barbeque sauce (I use Sweet Baby rays)
2 tablespoons of Vinegar
1/4 cup of brown sugar
salt and pepper to taste

mix well and bake at 350 for 1 hour (or until done)

Take a few drops of Beano!!!

Eat.

Thank you Sam.

Thanks saddlesore