Sunday, July 11, 2010

Layered Beer Bean Pot with Sausages

This on I did in the new 10" deep oven,and the sausages on an inverted 14" lid. Great for the back yard party, a picnic at the park, or up camping. Use your ovens anywhere you go.

1 cup onions, minced
1 clove garlic, minced
1 tablespoon dry mustard
1/4 cup brown sugar, packed
2 cups beer
salt, pepper
1 (15-ounce) can butter beans
1 (15-1/4 ounce) can red kidney beans
1 (15-ounce) can pinto beans
1 (1-pound 1-ounce) can green lima beans
1 (15-ounce) can Great Northern beans
wieners or sausages of you chose
green onions

Combine the onion, garlic, dry mustard, brown sugar and beer in a bowl. Mix well and season to taste with salt and pepper. Drain liquid from beans. Layer the butter beans, red kidney beans, pinto beans, green lima beans and Great Northern in a 10" deep dutch oven, adding some of the beer mixture between each layer. Pour any remaining mixture over the beans. Cover and bake with 7 charcoals on the bottom, and 14 on top, for 1 hour. About 20 minutes before beans are done, invert a 14" lid on a lid stand with about 20 to 25 charcoals under it and, char your sausages and green onions. Serve with a colorful garnish.

Don't rob your self of good cookin'.

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