Serves: 16
Total Calories: 63
Place beans in the Dutch oven with enough water to cover plus another two cups. Stir in remaining ingredients and simmer. We used 8-10 briquets underneath the Dutch and the same number on top. Stir occasionally and add a little more water if necessary. Freshen charcoal after 1 1/2 hours. Total cooking time about 2 to 2 1/2 hours. The longer they cook, the better they get! Serve with some fresh chopped onions, sliced jalapenos, and more hot sauce on the side for garnishments. We discovered that some Texans liked them with a splash of vinegar, and still others liked them with a little sugar sprinkled on top.
Spiced with More Tall Tales - Soups, Stews and Chili
This Round Top, Texas Beans recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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