Ass-on-Fire Beans Dutch Oven Recipe
This recipe makes an outstanding sweet, tangy bean dish. Its even better the next day, but by then you will know why it’s called Ass-on-Fire Beans!
3 lb. Ground Beef
3 Onions, finely chopped
1 1/2 tsp. Garlic Powder
3/4 tsp. Cayenne Pepper
1 1/2 tsp. Oregano
1 1/2 tsp. Salt
3 – 8 oz. Cans Tomato Sauce
3 – 32 oz. Bottles Ketchup
1 1/2 lb. Brown Sugar
3 Tbsp. Chili Powder
3 tsp Liquid Smoke
6 – 30 oz. Cans of Red Beans, rinsed (you can also use Kidney, Black, Great Northerns, or a combination of all)
Directions:
In your 12″ deep Dutch Oven saute the firs six ingredients until the meat is brown and the onions are tender. Remove most of the grease, but leave some for flavor! Add remaining ingredients and stir well to blend. Simmer on low at least one hour. The more it cooks, the more the flavors will blend and come out.
If you are using briquettes put 12 on top and 8 on the bottom. You will have to replace them at least once during your hour of cooking. Once you start to smell it or see steam coming out from under the lid you will know that it is ready to serve.
By Tina Sassaman
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons, fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Ass-on-Fire Beans Dutch Oven Recipe
