VTdeerhunter
40 Cal.
- Joined
- Aug 2, 2008
- Messages
- 390
- Reaction score
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Well they can't be considered Boston Baked Beans, my bean recipe will feed a lot of mouths, as you can see from the recipe I put a lot of meat in mine...The pictures are from my last batch, made on the fancy inside stove, but have made many batches over the fire as well. I have a large dutch oven, you need "BIG" pots for this recipe.
A simple way to eliminate the "gas" issue is to just add a can of coke or pepsi to your beans while they are cooking.
Soak the beans overnight making sure that they stay covered with water.
Drain the beans, rinse well, sort out all the husks and rocks.
I use 2 large pots with 2lbs of beans and 12 cups of water each.
Bring to a boil and simmer for 1 ½ hours.
While the beans are simmering, cook the meat as described in the ingredient list below and cut up the other ingredients.
After the beans simmer for 1 ½ hours, add all of the other ingredients, mix well and simmer for an additional 30 minutes.
Transfer all into your dutch oven and place coals under and on the lid for a minimum of 4 hours.
Save all of the left over simmered liquid.
Keep stirring and adding the left over simmered liquid as needed to keep wet.
Good eatin...you can do all of your cooking in the dutch oven, but you will need to transfer things in and out during the prep stage, its easier in multiple pans...over the fire I use a large cast iron skillet for the meat and do the rest in the dutch oven
4lbs Great Northern Beans
2lbs Braised Pork Neck
2lbs Braised Pork Ribs
1lb Partially Fried Thick Cut Bacon
1lb Braised Venison Sausage
1large Chopped Sweet Onion
1/3 cup Molasses
4 cloves Chopped Garlic
2 tsp Ground Mustard
2 cups Brown Sugar
½ cup Vermont Maple Syrup
1 cup Regular Coke/Pepsi
1 cup Cider Vinegar
A simple way to eliminate the "gas" issue is to just add a can of coke or pepsi to your beans while they are cooking.
Soak the beans overnight making sure that they stay covered with water.
Drain the beans, rinse well, sort out all the husks and rocks.
I use 2 large pots with 2lbs of beans and 12 cups of water each.
Bring to a boil and simmer for 1 ½ hours.
While the beans are simmering, cook the meat as described in the ingredient list below and cut up the other ingredients.
After the beans simmer for 1 ½ hours, add all of the other ingredients, mix well and simmer for an additional 30 minutes.
Transfer all into your dutch oven and place coals under and on the lid for a minimum of 4 hours.
Save all of the left over simmered liquid.
Keep stirring and adding the left over simmered liquid as needed to keep wet.
Good eatin...you can do all of your cooking in the dutch oven, but you will need to transfer things in and out during the prep stage, its easier in multiple pans...over the fire I use a large cast iron skillet for the meat and do the rest in the dutch oven
4lbs Great Northern Beans
2lbs Braised Pork Neck
2lbs Braised Pork Ribs
1lb Partially Fried Thick Cut Bacon
1lb Braised Venison Sausage
1large Chopped Sweet Onion
1/3 cup Molasses
4 cloves Chopped Garlic
2 tsp Ground Mustard
2 cups Brown Sugar
½ cup Vermont Maple Syrup
1 cup Regular Coke/Pepsi
1 cup Cider Vinegar
