Sunday, November 18, 2012

Dutch Oven Beans

We've been watching our weight more and more going into the holiday season as a cushion toward the inevitable holiday 5 or 10 that we gain each year. (I have lost 9 lbs and Linda has lost 7 lbs by increasing proteins and decreasing carbs.)

Today I brought on the dutch oven and made a 5 bean soup that turned out well. Well actually it was 4 beans and some peas, but legumes nonetheless.

5 Bean Soup Recipe
  • 1 cup great northern beans
  • 1 cup red beans
  • 1 cup pinto beans
  • 1/2 cup navy beans
  • 1/2 cup black-eyed peas 
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tbsp black pepper
  • 1 tbsp Kosher salt
Directions:  Soak dry beans for 4 hours. Drain beans. Add bean mix, ham hock, 2 quarts of water to a medium sized dutch oven. Cook for 4 hours in the dutch oven on medium low heat or until beans are tender (use bottom heat only).

Dutch oven table, ash bucket, and bag of charcoal briquettes

I started with 9 briquettes and added 6 - 7 hourly

Ham hock

Legumes ready for cooking

Adding the beans to the dutch oven pot

I used a single slice of ham hock

Adding the spice mixture

Half way there

Bowl of beans topped with some home grown pepper relish
 The beans turned out very well. The relish adds just the right amount of additional heat. If I make this recipe again without the relish  I'll add 2 tbsp of vinegar instead.


Chris said...

Is there anything better in the cooler weather than beans and ham hock in any configuration? That looks great, Brian.

The BBQ Guy said...

It's a nice comfort food for sure. I can't wait for the leftovers tomorrow :-)

panthers76 said...

Looks great. Only thing that would have made this better would be cornbread on the side. But, you are cutting the carbs... ;) I make something like this with pintos only. But, I will try the bean mix the next time. I like adding hot peppers to the mix while cooking. Or, in Puerto Rico, they serve beans with vinegar steeped with scotch bonnets.

The BBQ Guy said...

I think next time I'm going to use a little more cumin and about 2 tablespoons of vinegar.