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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipe : Buckaroo Saucy Beans Main Recipes Dutch Oven Recipes Back to the Bean Dutch Oven Recipes page. 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!!!
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