n 6 quart or larger dutch oven with enough water to cover
bs:
Preheat the oven to 350 degrees F.
Sort and wash beans.
Place in a 6-quart Dutch oven.
Cover
Preheat the oven to 400 degrees F (200
live oil in a large Dutch over over medium-high heat
In a large dutch oven, brown beef over med. heat. Drain fat. Add onion & celery, cook until tender. Stir in soup, tomato paste & ketchup, simmer 15-20 minutes. Spoon into large kettle or roaster. Add all remaining ingredients. Stir well. Bake, uncovered, at 350 for 1 hour.
Cook bacon if not prepared ahead.
Cook onion and green pepper in Dutch oven.
Remove all from oven.
Line bottom of oven with foil.
Mix bacon, onion, pepper and seasonings with pork and beans.
Pour into oven.
Cover oven with lid.
Bake with coals on top and bottom, 1 to 1 1/2 hours.
In
Dutch oven, bring water to a boil.\tAdd beans; boil briskly for 2 minutes.
Remove from heat; let beans soak for 1 hour.
Add
ham,
salt
pork
and\tonion.\tSimmer,
partially covered,
for
1 1/2 hours.
Add chorizo, greens and potatoes; simmer for 30 minutes.
Remove sausage and salt pork.
Discard pork.
Slice
chorizo
into
1/4-inch thick rounds.
Return to soup and serve.
Put all ingredients in a dutch oven with lid or roaster with lid.
Put in the oven on the middle rack.
Oven 300*.
Cook 3 to 4 hours. Check once or twice to see if there is enough liquid. If it is getting a little too dry, add 1 cup water at a time and stir. Taste. You might want to add a little more salt.
Note: If you want hot chili add seeded diced jalapeno peppers, two will do.
Cook bacon until limp and curling, saving the grease.
In a large pan or Dutch oven, saute onions and garlic in butter over low heat.
Add green beans, tomatoes, tomato juice, bacon, bacon grease and white wine.
Season with salt, pepper and basil.
Cover and let the mixture simmer for 30 minutes or until beans are tender.
Add small amounts of wine or water if the sauce reduces too much during the cooking.
There should be about 1/2 cup liquid remaining when the beans are cooked.
Makes 6 servings.
Soak beans overnight or at least 8 hours. Drain beans, put in dutch oven and cover with clean hot water. When beans start to cook, scum off and add salt. Cook slow til almost done. Put in casserole dish.
Add: Sugar.
Mustard.
Vinegar.
Bacon grease.
Stir until sugar and grease dissolve. Sprinkle with pepper, Add strips of bacon on top and Bake at 350 for about 1 hour or until bacon is brown.
Pour water in a large dutch oven and wait until the water starts to steam.
Brown the beef.
Add the beans, chopped tomatos, tomato paste, and chili powder.
Boil, covered, for 30min.
Line Dutch oven with tinfoil.
Place vegetables in the oven. Cover with lid.
Bake with coals on top and bottom about 20 minutes.
In Dutch oven, bake at 350\u00b0 for 2 1/2 to 3 hours.
4-to-6-quart Dutch oven combine beans and 8 cups water
Place a cast iron Dutch oven over medium heat& stir in
Preheat oven to 300 degrees. In a deep iron skillet or Dutch oven, sautA the sausage and vegetables in the olive oil until brown, breaking up the sausage as it cooks. Stir in the remaining ingredients and season to taste with salt and pepper. Cover and place in oven for about two hours.* Serve with crusty bread.
*This recipe also does well in a slow-cooker on low. Your mouth will water as soon as you come home from work.
Cook all dried beans together according to package directions.
Sort beans and rinse with cold water. In a dutch oven or soup kettle
Cook the bacon in a dutch oven until done.
Remove the bacon from the dutch oven and reserve.
Saute onion in the bacon drippings until tender.
Add all the remaining ingredients, including the reserved bacon, to the dutch oven.
Simmer for 45 minutes.
Remove the bay leaf before serving.