Thursday, August 26, 2010

Clanton's Outlaw Beans

About 20 years age , when I started I did lots of bean and potato recipes. I would find one, make some changes and work on it until I liked it. This is one of toughs from back then. If the one cup of coffee is not diluted enough for you, you can use decaf coffee. I am going to make some tomorrow with a big ham hack in it. I will try to add some pictures to it then.
Don't for get we have a cook-off coming up Sept. 25 in Jacksonville.

1 pound pinto beans. picked and cleaned
4 slices bacon, small diced
1 medium onion, chopped fine
4 medium garlic cloves, minced
4 1/2 cups water
1 cup black coffee, strong
1/3 cup dark brown sugar, packed
2 tablespoons prepared brown mustard
1/2 cup BBQ sauce (your Fav)
1 tablespoon chili powder
1 tablespoon cumin
salt and pepper to taste
1/2 teaspoon pepper sauce

Place beans and 6 cups water1n a 12" dutch oven, with about 20 charcoals on the bottom. Bring to a boil and cook for 5 minutes. Remove oven from charcoals, cover and let beans soak for 1 hour. Drain beans. Clean and dry oven. Add bacon to oven and cook over 16 charcoals, until lightly browned, (almost crisp), 6 to 8 minutes. Stir in onions, and cook until tender and almost brown, 6 to 8 minutes more. Add drained beans,water, and coffee. Bring to a simmer by removing 4 charcoals, and cook for 10 minutes. Add brown sugar, mustard, BBQ sauce, chili powder, cumin, salt and pepper, and hot sauce. Replace lid and add 16 charcoals to the top. Cook until beans are just tender, 2 to 2 1/2 hours. remove lid and continue to cook, stirring occasionally, until sauce has thickened, about 1 to 1 1/2 hours. Re-season to taste. Serve.


  1. This time I added a "Gary West" smoked Ham Hack. That added a smoke taste. These beans are a little sweet. If you don't like beans so sweet leave out half the brown sugar. I had them last night with fried Corn bread.

  2. mmmm, sounds good!

    I'll print this one off and add it to the pile of recipes to try this month.

    My new DO blog is at the opposite end of yours - all indoors, with Le Creuset cast iron, enameled inside and out. Not traditional by any means, but we're enjoying the much better quality food that comes from cooking slow and low in a nice heavy pot.

    Keep the recipes flowing!

  3. Thank you Alison. Give me your blog address and I will look it up.