Dutchbeans Recipes

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Fry bacon until crisp and drain on paper towel.
• Saute onion in bacon fat until golden.In small bowl, mix cornstarch, salt, mustard,sugar and vinegar.
• Add liquid from beans and beat until smooth.
• Add this mixture to bacon fat in pan and boil until thickened slightly.
• Add green beans and stir well.
• Crush bacon and sprinkle on top.
• May be garnished with sliced hard cooked egg.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

DUTCH BAKED BEANS

Steps:

• 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.

DUTCH OVEN RED BEANS AND RICE

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes., Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

DUTCH GREEN BEANS

Steps:

• Cook beans in boiling salted water until tender, about 15 to 20 minutes; drain.
• Cut bacon in small pieces and fry until crisp, reserving 2 tablespoons of fat.
• Add onion to bacon and cook until a golden brown; add to beans.
• Combine flour, sugar, mustard, salt and paprika; blend with the two tablespoons of bacon fat; brown well, stirring constantly.
• Add vinegar and water and cook until thickened (you're looking for a medium to medium/thin sauce).
• Pour over beans and let stand in a warm place for 1/2 hour before serving.

PENNSYLVANIA DUTCH BAKED BEANS

Steps:

• Fry or microwave bacon until crisp.
• Drain and crumble when cool.
• Preheat oven to 350 degrees.
• Drain and rinse beans.
• Combine beans and the rest of ingredients in a baking dish.
• Bake for 1 to 1 1/2 hours until bubbly.

DUTCH BEANS

Steps:

• Fry bacon and drain. saute onion in bacon fat, drain most of fat, add vinegar sugar and mustard to onion. Pour over beans. Simmer, stirring occassionally 1 1/2 hours. Add broken up bacon in last 1/2 hour.