Cowboy Bacon Beans

[OoPEZoO]

Yup, the beans soak up all of your extra moisture when they sit over night.  It ends up doing two things.......it really allows the flavors to blend, but it can also soften the beans and give them a bit more of a pasty consistency.  A little liquid and some stirring while reheating will bring them back closer to their original glory.  I like the texture of the fresh beans, but always prefer the taste of day old beans.  Both are excellent, just different. 

I've also been known to smash my leftover beans into turn them into a demented version of refried beans.  Nothing like a little heat and smoke for fajita night 

[teerhardy]

I like where your head is Pez with the demented beans. I will definitely give that a try.


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[DirectDrive]

Just re-heated my first batch which had 50% of the sugar taken out.
Very good.
Next time I'll do 50% of the sugar and the two jalapenos for a little heat.

[teerhardy]

Just re-heated my first batch which had 50% of the sugar taken out.
Very good.
Next time I'll do 50% of the sugar and the two jalapenos for a little heat.

I am planning to make these for my son's birthday party.  I'm thinking 1 batch with 50% of the sugar, and the other with 50% ofthe sugar and 2 jalapenos

[rivercityjeff]

Think this might just work as drip beans after bringing them to a boil.  Definitely in my future. 

[Metal Mike]

Looks like a great break in my new DO.
Do we count & stack coals on lid for temp control or will setting the 2 zone coals in the kettle work well enough, I see 1buckie had a fuse of sorts setup

[1buckie]

Here's another D. O. thread with some extra info:

http://weberkettleclub.com/forums/grilling-bbqing/dutch-ovens/

I put a link to the Boy Scouts page that has # of coals per temp there...........

On lid coals is more for actual cooking / baking, so if you start with par-boiled, but not almost finished beans, that's a way to go.....

for canned beans that are pretty much cooked, or par-boiled & simmered for awhile before kettled up, what I do is more like doctoring them up with spices, honey, sauce, etc. then smoking them to add another  flavor layer.....so it really is sort of a "pick your starting point" kind of thing......am I describing this well enough?

You can place coals all around or bank & go opposite & just rotate the pot a few times 'cause it will heat more on the side closest by a bit............