We started talking about CAST IRON COOKWARE on my FB page and the next thing I knew ... I had to make a mad dash to the kitchen! Just talking about a big pot of beans made my stomach growl and my imagination go crazy with what I could come up with in a hurry for tonight's dinner in my cast iron dutch oven. Typically I would soak beans and start from scratch ... but when you're in a hurry, this is when a well stocked pantry comes in handy. This is what you call "fast food" homestead style!
Lori's Latest - Homestead Beans In A Hurry
1/2 lb bacon cut into chunks (1/2 pack of bacon)
1 lite polska kielbasa - cut down the center and in chunks
1/2 large onion - chopped
1/2 large garlic - chopped
2 stalks celery - chopped
In cast iron dutch oven, brown chunks of bacon, add above kielbasa, onions, garlic, celery and cook until veggies are transparent.
Add the following:
2 - 15 oz. cans black beans (drained)
1 - 15 oz. can red beans (drained)
1 - 15 oz. can kidney beans (drained)
1 - 15 oz. can corn (drained)
2 pints of home canned chopped tomatoes (or store bought)
2 T. brown sugar
1 t. paprika
1 t. chili powder
1/2 t. baking cocoa
sprinkle of salt (optional)
a good sprinkle of basil (to taste)
Mix all ingredients together in the dutch oven and top with grated cheddar cheese.
Cover with lid and place in oven for 2 hours on 250 degrees.
Yes, my oven is dirty ... because I use it! :)
Beans right out of the oven ... but first ...
I put the lid back on and let them sit.
You will find that cast iron does a fantastic job at keeping the food hot while you are busy preparing something else ... like cornbread!
I always lay out all of my ingredients FIRST ... to make sure I have everything!
Then after I measure each ingredient ... I put that ingredient away.
It's a safe process of elimination and helps make certain I didn't forget an ingredient!
The end result ...