These come highly recommended Killer Beans Published in Dutch Oven Recipes Killer Beans KILLER BEANS Killer Beans Start with a 14-inch Dutch oven. Place 14 coals on top and 20 coals below. Ingredients 1 lb. peppered bacon (regular bacon or pork shoulder trimmings work, too) 1 green bell pepper, diced 1 yellow bell pepper, diced 1 red bell pepper, diced 1 medium onion, diced 1 gallon Bush’s Baked Beans (or your favorite brand) 2 cans dark-red kidney beans (15 oz.) 2 cans black beans (15 oz.) 1 cup mustard 2 cups barbecue sauce (your favorite) 1 cup dark brown sugar, packed tight 2 tbsps. barbecue spices (your favorite) 1 tbsp. hickory-flavored liquid smoke 1 tbsp. mesquite-flavored liquid smoke 1 bottle hot-pepper sauce (4 oz. bottle of Tabasco or similar) Chop bacon into small pieces and fry in Dutch oven. After a few minutes, add diced peppers and onions and cook until onions start to become translucent. Add all other ingredients. Bring the mixture to a boil (add more coals below oven if necessary or use camp stove). Add or subtract coals to keep beans at a simmer for 2 to 2½ hours. Stir frequently. Remove the lid for the final 45 minutes so sauce will thicken. Serves: 30 to 40 people H. Kent Rappleye is past president of the International Dutch Oven Society.
Posted on: Sun, 13 Jul 2014 05:41:09 +0000
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