Dutch Oven Recipe Buckaroo Saucy Beans
Dive into the rich, savory depths of the Dutch Oven Recipe Buckaroo Saucy Beans – a culinary adventure that will transport your taste buds to the heart of the American West.
1 Pound dried Pinto Beans, rinsed, drained, and picked over
2 Strips Bacon, chopped
2 Medium Onions, chopped
1 Small Green Bell Pepper, seeded and chopped
2 Cloves Garlic, minced
1 Bay Leaf
1 teaspoon Salt
1 1/2 Cups Tomato Puree
1 Tablespoon Chili Power
1 Tablespoon Brown Sugar
1 teaspoon Dry Mustard
1 teaspoon Dried Oregano
Serves: 4 to 6 People
In a large pot, combine the beans and enough cold water to cover by 2 inches. Bring to a boil over high heat and boil for 2 minutes. Remove from the heat, cover the pot, and let stand for 1 hour; drain well. (The beans can also be soaked over night in a large bowl with enough cold water to cover by 2 inches, then drained)
Return the beans to the pot and stir in the bacon, onions, bell pepper, garlic, and bay leaf. Add enough fresh water to barley cover. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, add more hot water if needed to keep beans barely covered, until the beans are almost tender, about 20 minutes. (The exact cooking time will depend on the age and dryness of the beans.) Stir in the salt and continue cooking until the beans are barely tender, about 10 more minutes.
Stir in the tomato puree, chili powder, brown sugar, mustard, and oregano. Bring to a simmer over medium heat, reduce the heat to low, and simmer until bears are fully tender and the sauce is thickened, about 10 minutes. Remove the bay leaf and serve the beans hot.
By Celo Rude, Enid Oklahoma
