Dutch Oven Beans
I made a batch of these dutch oven beans as a side dish to go alongside some smoked chuck eye steaks I made today. Those beans turned out so darned good I figured that I better write the recipe down before I forgot it. So here it is!
Hint o' Lemon Dutch Oven Beans
Three fifteen ounce cans of pork and beans
One fifteen ounce can of kidney beans
One half cup (packed) brown sugar
One quarter cup finely chopped red onion
One quarter cup green pepper, finely chopped
One quarter cup roasted red bell pepper, chopped
Two tablespoons molasses
One tablespoon honey
One tablespoon Worcestershire sauce
One tablespoon Dijon mustard
Two teaspoons roasted garlic, chopped
One teaspoon celery salt
One teaspoon whole mustard seed
One half teaspoon fresh ground black pepper
Zest from the peel of one lemon
Juice of one lemon
Two shots of Captain Morgan Private Stock rum
Drink one shot of the Captain Morgan rum. Next, combine all of the remaining ingredients in a medium size cast iron dutch oven, stirring until the brown sugar is dissolved. Place over a low burner in your gas grill (or on the stovetop indoors) and bring to a slow boil. Leave the lid off for now...you want the liquid to evaporate and the flavors to intensify.
Continue cooking, stirring regularly, until the beans begin to thicken. Now place the lid on the dutch oven and continue cooking the beans over very low heat for 20 minutes more.
Serve dutch oven beans alongside any of your culinary masterpieces, such as beer can chicken, Texas smoked brisket, or your scrumptious smoked babyback ribs.
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