Dutch Oven Beans

Ass on Fire Beans

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!!!

10-Minute Bean Soup

1 tablespoon of Organics(TM) Extra Virgin Olive Oil 2 garlic cloves, minced 1/2 teaspoon crushed red pepper 6 cups of Organics Chicken Broth 1 (28 ounce) can of Organics Diced Tomatoes 1 (15 ounce) can of Organics Kidney Beans, rinsed and drained 1 (15 ounce) can of Organics Black Beans, rinsed and drained 1 (15 ounce) can of Organics Organic Pinto Beans, rinsed and drained 1/4 cup of Organics Sour Cream 1/4 cup minced fresh cilantro Serves: 4 to 6 People Prep Time: 10 Minutes Cook Time: 12 Minutes Ready In: 22 Minutes Directions: 1. Heat oil in a 10" Dutch Oven over medium-high heat. Add garlic and crushed red pepper; saute 30 seconds. 2. Add broth and next 4 ingredients. Cover and cook 10 minutes, stirring occasionally. Use 12 Briquettes on the top and 8 on the bottom. 3. Ladle soup into bowls. Garnish with sour cream and cilantro, if desired. Canned beans allow you to prepare this soup in just over 10 minutes. While the soup simmers, assemble a garden salad or sandwich to round out your meal. Nutrition per serving Calories: 254 Total Fat: 6 g Cholesterol: 10 mg Sodium: 1916 mg Total Carbohydrates: 36 g Dietary Fiber: 13 g Protein: 13 g Recipe by: Safeway 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!!!

Buckaroo Saucy Beans

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 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!!!

Crummy Green Beans

5 tbsp. Butter 1/2 tsp. Salt 2 cups Milk 1/2 cup Grated Cheese 2 tbsp. Butter 6 tbsp. Flour 1/4 tsp. Pepper 2 cup Green Beans drained 1 tbsp. Onion Powder 1/2 cup Bread Crumbs Servers: 4 to 6 people. Melt 5 tbsp. of butter in a 12" Dutch Oven. Stir in flour, salt and pepper. Slowly add milk and stir until mixture thickens. Fold in green beans and spread cheese over the top. Melt 2 tbsp. of butter in a separate pan and stir in bread crumbs. Spread over the cheese and bake at 350 degrees for 20 to 25 minutes. This will call for 12 to 13 briquettes in a Volcano Stove stove or 10 bottom and 15 top of your dutch oven. You wait for the smell then you will know when it is done. Taken from the Log Cabin Dutch Oven Cookbook page 46. 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!!!

Dutch Oven Baked Beans & Corn Bread

1/2 lbs. Bacon, Fry and remove the grease

1 lb. Hamburger

1 Onion - chopped

4 Cups Kidney Beans (soak beans overnight in water)

1 Cup Lima Beans

4 Cans White Beans

1 Cup Brown Sugar

1/4 tsp Soda

1/3 Cup Apple Cider Vinegar

1 Tbsp. Liquid Smoke

1 Cup Catsup

In a 12" Dutch Oven fry the bacon and remove the grease. Save that for later on something.

Add hamburger and fry, drain off the grease.

Add other ingredient to dutch oven. Stir, Cover and bake for 1 1/2 hours, on low heat. If beans have not been soaked, increase cooking time to 4 hours or till tender.

Log Cabin Dutch Oven Cookbook pg. 34

Corn Bread Dutch Oven Style

1/2 Cup Flour

2 Eggs

1 1/2 Cups Corn Meal

1 Cup Buttermilk (can substitute 1 cup Milk & 3 tbsp Powdered Buttermilk)

1/2 tsp. Baking Soda

3 tsp. Baking Powder

1 tsp. Salt

1 Tbsp. Molasses ( can substitute 1 Tbsp Sugar)

1/4 Cup Shortening , Oil or Margarine

Put all dry ingredients in a bowl and make a well in the middle.

Add all the other ingredients and mix together well.

Place on top of the Beans about 2/3 of the way when about done.

You can just drizzle over the top and it will fill in.

Cook till you smell it then it is done.

Cooked in the Dutch Oven Class Feb 2018

Pineapple Dr. Pepper Beans

2 - 28 oz. Cans Pork and Beans 2 Bell Peppers, chopped 2 Small Onions, chopped 2 Tomatoes, chopped 1 Cup Brown Sugar 2 Garlic Cloves, chopped 1- 16 oz. can Pineapple Tidbits 1 lb. Summer Sausage, sliced 1 Can Dr. Pepper Combine beans, onions, tomatoes, sausage, pineapple and pepper in a 12" dutch oven. In a bowl combine remaining ingredients. This is where you add the Dr. Pepper. Stir until sugar dissolves. Pour over beans. Cover and cook 30-45 minutes. This Recipe is from and was cooked at a BYU Merit Badge Pow Wow, NOV. 1997 This will call for 12 to 13 briquettes in a Volcano Stove stove or 10 bottom and 15 top of your dutch oven when using a dutch oven table. You should have about 350 degrees in your oven. Just wait for the smell then you will know it is done. 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!!!

Bean & French Onion

2 Large Cans Green Beans 1 Can Cream Mushroom Soup 1 Can French Onion rings Servers: 4 to 6 People. Drain green beans and place in greased 10" Dutch Oven. Add cream of mushroom soup. Mix well, sprinkle onion rings on top. Bake at 325 for 25 min. or until bubbly and hot. This has an excellent taste and serves good with a meat dish. 9 briquettes in a Volcano or 8 bottom and 10 top of you dutch oven alone. You wait for the smell then you will know when it is done. Taken from the Log Cabin Dutch Oven Cookbook page46. 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!!!

Grandpa's Pinto Beans

2 Lbs. Dry Pinto Beans Salt Pork to taste 2 Garlic Cloves, crushed Chile Powder to taste Some Crushed Red Peppers 1 Large Yellow Onion Cracked Pepper to taste 1 Tbsp. Molasses Directions: He would soak his beans over night and then rinse them really well. Use a 12" deep Dutch Oven put the pinto beans in and cover with about 1" of water. Cube salt pork and add to the pot. Add the other in ingredients and cook for about 2 1/2 hours to 3 hours. Using 15 briquettes on the top and 8 on the bottom. You will have to replace the coals a couple of time or more during the 2 to 3 hours. All you need to do is place a briquette next to the one that is going and it will start that briquette. Cook until beans are nice an tender. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquettes (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!!!

Green Beans with Bacon & Onion

1/2 Package Bacon 2 or 3 Onions 2 packages of frozen Green Beans Directions: Warm 12" Dutch Oven. Place sliced bacon and diced onion in the bottom of the dutch oven. Cook till bacon is done. Add the 2 packages of frozen Green Beans. Cook till done!! From our Dutch Oven Classes 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

Green Bean Casserole

3 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups milk 3 to 4 teaspoons dry ranch-style salad dressing mix 1/4 to 1/2 teaspoon white pepper 1 cup chopped onion 2 cloves garlic, minced 1 1/2 cups sliced fresh mushrooms 1 1/2 pounds fresh green beans, cooked until crip and tender 1-cup fresh breadcrumbs, toasted To make white sauce melt butter in small saucepan over low heat. Stir in flour,cook 1 to 2 minutes, stirring constantly. Using wire shick, stire in milk, bring to a boil. Cook, shisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and whte pepper; set aside This will call for 12 to 13 briquettes in a Volcano Stove stove or 10 bottom and 15 top of your dutch oven. You should have about 350 degrees in your oven. You wait for the smell then you will know when it is done. Sorry!! I have to call colleen to get the rest of this!!! 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!!!

Quick & Easy Chili and Cornbread

3 Cups Cooked Pinto or Red Beans
1 1/2 lbs. Lean Hamburger
1 Lg. Jar of Garlic and Herb Sauce
1 Onion, chopped
1/2 tbsp. Garlic Powder
3 tbsp. Chili Powder
1 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 Cup Mashed Potatoes

Directions:
Warm and Oil your 10" or 12" Dutch Oven.
Saute Hamburger with the Onions and add all remaining ingredients. Simer for 10 to 15 minutes while you mix up your Corn Bread. Make sure the Chile simmers before you add the corn bread or the corn bread will not cook in the center of the dutch oven. Spread the corn bread mixture over the top of the chili. Replace the lid and bake. 15 Briquets on Top and 10 on the Bottom. Once you start to smell it or see steam coming out from under the lid you will know that it is ready to serve.
Its that easy!!!

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!!!

Rock Mountain Beans

1 110 oz. Can Pork & Beans 1 20oz. Can Pineapple Chunks or Tidbits 1/4 cup Worcestershire Sauce 1/4 cup Brown Sugar 1 12 oz. Bottle of Catsup 3 Medium Onions 3 Medium Green Peppers Serves: 15 to 20 People Warm and lightly grease or oil a 12" Deep Dutch Oven. Dice Onions and Green Peppers. The smaller the pieces the better. Heat three tablespoons of oil in the 12" Dutch Oven. Add the onions and green peppers. Cook until tender, about 15 minutes. Stir in the Brown Sugar, Worcestershire Sauce, Pineapple Chunks, and Catsup, Finally, add the beans, and cook for about 45 minutes. This will call for 12 to 13 briquettes in a Volcano Stove stove or 10 bottom and 15 top of your dutch oven. You should have about 350 degrees in your oven. You wait for the smell then you will know when it is done. 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!!!

Taco Soup

2 cans of kidney beans 2 cans of pinto beans 2 cans of corn 1 large can of diced tomatoes 1 can Ro-tel tomatoes and chiles 1 packet taco seasoning 2 1/2 tablespoons dried minced onions 3 1/2 tablespoons parsley flakes 2 teaspoons salt 1 teaspoon garlic powder 1 lb browned ground beef or turkey (optional) Shredded Cheese Kraft 16 oz. Sour Cream (optional) Serves: 4 to 6 People Directions: Brown beef in cast iron skillet if you’re going to use meat. Place in your 12" regular dutch oven. Rinse beans and add to dutch oven. Dump remaining ingredients (except sour cream and cheese.) Stir well and put the lid on and let it cook. As soon as you see the steam coming out from under the lid it is ready to eat. Put soup into a bowl and put on top the cheese and sour cream. Yum!! Yum!!! 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!!!

Texas Dutch Oven Bean Dip

Ingredients
• 2 (16 ounce) cans of Refried Beans - I use Old El Paso Spicy Fat Free
• 1 (8 ounce) package Cream Cheese
• 1 Cup Sour Cream
• 1 Taco Seasoning packet
• 2 Cups Shredded Monterey Jack Cheese
• 2 Cups Shredded Cheddar Cheese
Instructions
• Preheat your 12” regular Dutch Oven. 15 on top 10 on the bottom = Briquettes
• The best you can, whip together cream cheese, beans, taco seasoning and sour cream until smooth.
• If it was me I would put in a 12” Aluminum Dutch Oven liner into my 12” Dutch Oven.
• Put your mixture in the bottom of your Dutch Oven. Sprinkle with both shredded cheeses, and bake for 25-30 minutes, or until cheese is slightly brown and dip is hot and bubbly around the edges.
• Serve with Tortilla Chips.
Reduce the fat and calories by using low fat/no fat refried beans sour cream and cream cheese if desired.

PDF=Texas-Dutch-Oven-Bean-Dip

Texas Dutch Oven Bean Dip

https://ahappycamper.com/product/camp-chef-12-inch-aluminum-dutch-oven-liners/

Turkey And Black Bean Chili

1 - 28 oz. Can Tomato Sauce 2 - 15 oz. Cans Black Beans, drained and rinsed 1 1/4 Cups Frozen Corn 1 teaspoon Minced Garlic, or 2 Minced Fresh Garlic, or 1/4 teaspoon Garlic Powder 1 Tablespoon Paprika 1 Tablespoon Chili Powder 1 Tablespoon Ground Cumin 1 1/2 teaspoon Ground Oregano 1/4 teaspoon Crushed Red Pepper Flakes 1 Pound Ground Turkey or Chicken Directions: Warm and Oil your 12" Dutch Oven. Dump everything in stir and cook. 15 Briquetts on Top and 10 on the Bottom. Once you start to smell it or see steam coming out from under the lid you will know that it is ready to serve. Its that easy!!!

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