Dutch Oven 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!!!
Back to all categories