Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Hearty Trail Beans

2 lbs. dry pinto beans; soaked overnight 2 yellow onions; diced
10 cups hot water 8 cloves garlic; minced
24 oz. (3 cups) Coca-Cola 1 lb. smoked sliced bacon; cut into 1" pieces
3/4 cup catsup 6 Tbs. chili powder
1/4 cup Worcestershire sauce 3 serrano peppers; minced
1/4 cup Heinz 57 steak sauce 4 tsp. toasted caraway seeds; ground
1 (30 oz.) can whole tomatoes    

Add all ingredients to a 12" deep Dutch oven. Bring to a boil using 18-20 briquettes bottom stirring beans frequently. Cover beans and continue to simmer using 6-8 briquettes bottom and 12-14 briquettes top for 2-3 hours. Stir beans from the bottom up every 15 minutes. Add additional water if beans begin to dry out. Beans should be soft but not mushy and just a bit soupy.

Serves: 8-10

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