Sometimes, when you’re outside barbecuing, you just don’t want to go back inside to make a side dish. This is where “Yard Beans” come into play at my house. I can cook a pot of beans outside in my cast iron Dutch oven.
It makes me happy to see beef slowly cooking in the grill and a pot of tasty beans bubbling away on the side. It’s just relaxing.
The beans taste even better because the cast iron Dutch oven is the official cooking tool of the state of Texas. CLICK HERE TO READ: Texas Senate Concurrent Resolution No. 9 June 18, 2005.
WHEREAS, the state of Texas has long recognized a number of official state symbols as tangible reminders of the state’s proud history and spirit; and
WHEREAS, the bluebonnet, the pecan tree, the Guadalupe bass, and the lightning whelk are all natural things that represent the wide range of landscapes in Texas. Also, chili, our state dish, is a good example of another part of our culture as Texans.
Furthermore, following this tradition, making the cast iron Dutch oven the official State Cooking Implement would be a fitting honor for this sturdy tool; and
The Dutch oven has a long history in Texas that includes use by Spanish explorers, early settlers, ranchers, and chuckwagon cooks. It is a common and reliable item at campfires across the Lone Star State.
WHEREAS, the Dutch oven is still a favorite among many Texans, and in January 1995, the Lone Star Dutch Oven Society was created to encourage people all over the state to use them.
Because it can be used for so many different types of cooking, including braising and stewing, the Dutch oven is the tool of choice for both the Boy Scouts of America and the Girl Scouts of America when it comes to making food; and
Because it is lightweight and long-lasting, the cast iron Dutch oven has been a mainstay of Texan cooking since the days of the pioneers and continues to be so today. It is only fitting that this important part of our state’s history and culture be recognized by the legislature.
The 79th Legislature of the State of Texas has decided that the cast iron Dutch oven will be the official cooking tool for the state.
For this recipe, we’ll be using a cast iron “camp” oven. This type of dutch oven has a flat bottom, flat sides, and a flat, flanged lid. The flanges on the lid are designed to prevent coals dumped on top from sliding off. Two more parts of a camp Dutch oven are the three legs that hold it off the ground and level on top of coals.
It’s the perfect tool for cooking outdoors and has been used for hundreds of years for just that. Some say that Paul Revere added the legs to the pot’s bottom and the flange to its lid. Lewis and Clark were known to have brought Dutch ovens with them on their trips across the West.
To cook beans in your backyard cast iron dutch oven, you don’t need a lot of tools. Just the basics. Of course, you’ll need a camp Dutch oven, a lid lifter, and maybe some barbecue tongs to get the charcoal. An electric chimney starter and a lid stand are useful, but you might be able to get by without them if you think outside the box. CLICK TO READ: Outdoor dutch oven equipment explained.
Cast iron cookware is revered for its versatility durability and superior heat retention. This makes cast iron an excellent choice for braises, stews, and other slow-cooked dishes like beans. But there are some special considerations when cooking beans in cast iron. Here is a complete guide to successfully cooking beans in cast iron, from proper seasoning to recipe ideas.
The Benefits of Cooking Beans in Cast Iron
Cooking beans in cast iron offers several advantages
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Even heating: Cast iron distributes heat evenly, preventing hot spots that can burn beans.
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Great heat retention: Cast iron holds heat well for slow, even cooking. This helps beans cook through without scorching.
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Imparts flavor: Seasoned cast iron adds subtle flavor to beans.
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Nutrient absorption: Cast iron can leach iron and other minerals into acidic foods like beans.
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Naturally nonstick: Well-seasoned cast iron provides a nonstick surface for beans.
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Oven-safe: Cast iron pots and pans can be used on the stove or in the oven.
Proper Seasoning is Key
For best results, be sure your cast iron is properly seasoned before cooking beans. Seasoning creates a natural nonstick finish that prevents food from sticking.
To season cast iron:
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Scrub with coarse salt and rinse clean. Dry thoroughly.
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Coat with a thin layer of oil like vegetable, canola, or flaxseed oil.
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Bake upside down in a 350°F oven for 1 hour.
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Repeat oiling and baking 2-3 times until pan develops a slick patina.
Well-seasoned cast iron has a smooth, shiny black interior. Seasoning should be maintained by cleaning gently after each use.
Helpful Tips for Cooking Beans
Follow these tips for tender, flavorful beans from your cast iron:
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Soak beans in water overnight prior to cooking to reduce gas and cooking time.
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Keep heat low and slow. High heat can cause beans to stick.
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Ensure beans remain fully submerged in liquid to hydrate and cook evenly.
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Avoid stirring too frequently to prevent breaking down bean skins.
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Add salt, tomatoes, and acids like vinegar or lemon juice after beans have softened.
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Allow 10-15 minutes for carryover cooking once done before serving.
Common Bean Recipes for Cast Iron
Here are some classic bean dishes well-suited for cast iron cooking:
Baked Beans
Slow bake navy beans with smoked pork, onions, brown sugar, ketchup, and spices for a sweet, smoky flavor.
Red Beans and Rice
Simmer kidney beans low and slow with onions, garlic, bell peppers, smoked sausage, and Creole seasoning.
White Bean Cassoulet
Cook white beans in stock with duck confit, sausage, and vegetables for this hearty French stew.
Minestrone Soup
Build flavor by browning veggies in oil before adding beans, stock, pasta, and spinach.
Chili
Brown ground beef and sauté aromatics. Then add beans and spices and simmer until thickened.
Hummus
Blend cooked, seasoned chickpeas with tahini, lemon juice, and garlic for a creamy dip.
Three Bean Salad
Toss green beans, chickpeas, and kidney beans with a vinaigrette for a fiber-packed side.
Helpful Equipment for Cooking Beans
Having the right gear makes cooking beans in cast iron easy:
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Dutch Oven – The thick, heavy lid traps in moisture for long simmering.
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Skillet – Allows quick browning and evaporation to thicken saucy bean dishes.
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Grill Pan – Imparts smoky flavor when finishing bean dishes on the grill.
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Lidded Casserole – Bakes beans gently; can transfer from stovetop to oven.
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Enamel Dutch Oven – Provides nonstick surface while retaining cast iron heat.
Proper Care for Cast Iron with Beans
Though durable, cast iron requires some special care when cooking acidic foods like beans:
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Avoid cooking overly acidic ingredients like tomatoes or vinegar for prolonged periods, which can erode the seasoning.
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Rinse pan after cooking beans, but don’t soak, which can damage seasoning.
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Use a plastic scraper to gently remove any stuck bits. Avoid harsh scouring pads.
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Quickly dry and rub with small amount of oil after rinsing to maintain the patina.
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If pan smells like beans, sprinkle with coarse salt and scrub to remove odors.
With its exceptional heat distribution and retention, cast iron is the ideal way to cook bean dishes low and slow for maximum flavor. Follow these tips on preparation, ingredients, and care to get the most out of cooking beans in your cast iron cookware. Just be sure to start with a properly seasoned pan, and you’ll enjoy tender, robustly flavored beans every time.
The Cast Iron Dutch Oven
The best choice for a first cast iron dutch oven, in my opinion, is a Lodge 12″ Deep Dutch Oven (8-quart). They make a 10″ and a 14″ deep dutch oven, but I find the 12″ is perfect for my needs. The 10″ can be a little small for feeding a group and the 14″ is expensive, and a pain to drag around.
The standard 12″ dutch oven (6-quart) will heat from the top more effectively since the lid will sit closer to the food (depending on what you’re cooking). Still, it won’t be as versatile since it holds two quarts less and doesn’t have the depth to handle certain cuts of meat.
If you don’t follow my suggestions above, here are three things that will help your camp Dutch oven work well:
- The lid on your cast iron Dutch oven should have a flanged shape, like the one in the picture above. Coals won’t slide off the flanged lid when you stack them on top of each other.
- Also, try to find a Dutch oven that only has a wire handle. It’s hard to move the Dutch oven with a lifter because the wire handles are coiled up. When you’re cooking, you won’t use your hands to move it; only the lid lifter will do.
- The legs underneath are also important. They make it possible to put the Dutch oven on the ground with coals under it and keep the whole thing level.
Next to the dutch oven itself, your lid lifter is the most essential tool you’ll have when cooking.
A good lid lifter can both lift the Dutch oven and take off the lid, making sure that the lid stays in place so that the coals don’t fall into the food.
I prefer the Lodge Deluxe Lid Lifter to the standard one they make. I like the ability to grab the lid handle with the pincer built into the deluxe lifter rather than use the metal hangar on the standard lifter. It gives me just a bit more stability.
Either works just fine.
A set of long BBQ tongs are an invaluable tool when cooking with your dutch oven.
With tongs instead of a shovel, I can pick up just the right amount of coals without getting a bunch of dirt in them.
They aren’t quite as good at picking up wood coals as they are at handling charcoal briquettes. Still, I strongly advise people who are new to cooking in a cast iron dutch oven to begin with charcoal briquettes instead of wood. Controlling temperature with charcoal is much easier than using wood coals.
Out of the things listed above, a chimney starter is one item that you can leave behind if you’re short on space in your car when heading out camping.
It’s convenient for getting charcoal started without having to deal with a campfire, though. The chimney starter is all you need to get your charcoal briquettes going. When they’re ready, you can move them right to your fire tray or Dutch oven.
Like the chimney starter above, you might be able to do without this one.
Unlike the chimney starter above, the Lodge Lid Stand takes up next to no space. You might as well take it along. I usually store mine inside of my dutch oven so that I don’t forget it.
When you’re camping and there aren’t many rocks or pieces of wood around that you can use to make a clean, level surface for your lid, the lid stand comes in handy.
On top of that, if you flip it over, it makes a great stand for your Dutch oven lid to fry on (the inside of a Dutch oven lid is great for frying or comal).
You don’t need to worry about putting charcoal on top of the lid to heat from the top since you’re not going to bake. You’ll just need to put some underneath to get everything simmering.
About 18 charcoal briquettes should do it for a 12-inch dutch oven to get to a boil.
A lot of variables go into the number of charcoal briquettes you use, though. A windy day can reduce the heat output of the charcoal a bit, for example. Another thing to watch for is wet ground. Moisture can sap the heat from the charcoal. Sandy or loose soil can do the same. I generally put my dutch oven on a galvanized drum lid to help prevent that. The lip on it also helps prevent embers from igniting any nearby grass.
Putting it in a firepit also works just fine.
After your beans are boiling, take out just enough coals to bring the heat back down to a simmer. Leave about 8-10 for a 12-inch dutch oven.
- To get better at Taco Night, try one of our 12 salsa recipes.
Keep in mind, beans take about an hour and a half to cook. The briquettes will only burn for about half an hour, maybe a little longer before they burn out. You’ll need to replace the coals a couple of times before the beans are done.
Using a chimney starter, it takes about 5-10 minutes for the charcoal to fully light. Be sure you’ve got fresh coals burning before the previous batch burns out. To get rid of the ash before setting up a new bed of coals, I always have a small whisk broom on hand. It only has straw bristles.
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Boston Baked Beans In A Cast Iron Pot
FAQ
What is the best pan to cook beans in?
Why do beans turn black in cast iron?
Do baked beans take a long to cook?
No, their baked beans required some forethought, because they took a night and a day to reach completion: a night to soak, and a day to cook. You may have gathered that I like old-fashioned ways, so it should come as no surprise that I prefer my baked beans homemade instead of from the grocery store.
Are baked beans good for iron?
Cooked beans have iron. However, they are not the main source of that mineral. Meat, eggs, and lentils, among others, have higher amounts of iron.
Can you cook beans in a camp oven?
using a propane camp oven or RV oven using a baking dish covered in aluminum foil. When you are making a from-scratch, five-bean bake casserole at the campsite, you probably don’t want to carry and fuss with the fresh water required as the soaking liquid to use dry beans. Plus, it takes a long time to soak the beans, minimally 4 hours!
Do baked beans make a good cookout?
To me, baked beans are almost required for a really great cookout. They got with everything from hamburgers & hot dogs to grilled chicken & pork chops. These are the best baked beans because they have just the right amount of sweetness with the rich, savory addition of a full pound of bacon.