Comments on: Tangy Dutch Oven Baked Beans – From Scratch!

By: Scott

Scott — Sun, 15 Jul 2012 02:33:31 +0000

In reply to Kit Cummings. Those are good things to try---I'll do that next time and see what happens. Thanks for the tips!

By: Kit Cummings

Kit Cummings — Sat, 14 Jul 2012 05:27:51 +0000

Scott, my Grandmother, I’m 63, taught me to never add salt not tomatoes (or anything acidic) to beans as they soak or cook. She claimed it made them take longer to cook and caused them to to be hard in spots. Also, that dried beans over two years old required longer soaking. One other thing, she advised me was to change the water three times to reduce the gas commonly associated with beans. I’ve also been told dry mustard powder helps to prevent the associated gas. Her advise has proven true for me.

By: Scott

Scott — Wed, 30 May 2012 04:10:25 +0000

In reply to Ted Brendel. Ted, Thanks for the recipe! I'll try yours also!

By: Ted Brendel

Ted Brendel — Tue, 29 May 2012 01:51:59 +0000

Your recipie looks good, I’ll try that one next. This is my recipie.

1 lb. bag of dry Navy Beans
1 lb. Bob Evans Italian Sausage (or favorite Flavor)
½ cup brown sugar
¼ cup molasses
½ cup catsup
½ CAP liquid smoke
1 can diced tomatoes 14.5 oz.
1 can tomato sauce 15 oz.
1 medium onion
3 ½ cups water

Soak beans overnight or use quick soak method. Rinse beans. Brown sausage and drain drippings if desired. Add beans, and remaining ingredients. Cook for four hours using charcoal on top and bottom of Dutch oven. Use twice as much charcoal on top as on bottom (10 on bottom, 20 on top. About 350 degrees). Stir every 15 min, rotate bottom pot ¼ turn one way, the lid ¼ turn the other way.

By: Scott

Scott — Wed, 25 Apr 2012 03:37:04 +0000

In reply to Poppy. Thanks, Poppy! No problem being a naysayer! I'm always happy to try something new. I want to try again with some different seasonings and see how they turn out again. By the way, I did not know that about the beans and tomato sauce/ketchup. That is good to know!

By: Poppy

Poppy — Wed, 18 Apr 2012 22:29:11 +0000

Scott, you rock!
They look wonderful.
I cooked mine on a tripod over the fire in a legless dutch oven. I put the beans in a quart jar before I leave home and also soak them in the jar. Works well. Also I usually have the mustard, sugar etc mixed in a container. Apparently once you add the tomato sauce, ketchup or whatever, the beans will not soften, so you want the beans cooked to your liking before that. Can’t wait to do it again.
(I was one of the naysayers to the canned beans) sorry!

By: Scott

Scott — Sat, 14 Apr 2012 05:13:29 +0000

In reply to Craig Randolph. Craig--adding hamburger or Italian sausage sounds great. I'll try that next time.

By: Craig Randolph

Craig Randolph — Sat, 07 Apr 2012 06:47:35 +0000

You have my taste buds going crazy now. I make this type of dutch oven beans as well. Only I use the caned variety and just cook low and slow. Whats the rush I am camping when I make them. My variation is with either added hamburger and or Italian sausage. This is the only type of bean dish my wife will eat. lol

Thanks for sharing.