Abstract:

We're on the verge of grilling season proper in these parts, and while it's great to be dreaming about all the seared critter coming off the fire, it's also a good time to consider the unsung hero of the backyard BBQ: The side dish. A proper barbeque just isn't complete without sides, and everyone knows that beans are the quintessential side for outdoor cooking. Assuming you like to grill it up the right way, you'll want to start those beans from scratch; and assuming you've got access to a cast iron dutch oven, it's not at all as scary a prospect as it sounds. These smoky-sweet, spice-kissed BBQ "Cowboy" Beans can be made in the oven or over the coals; and thanks to the not-so-secret "no-soak" dry bean method, the texture of these legumes is like no other pot of beans you've ever had.

Purpose:

Ever since I discovered how to skip the soak and bring dry beans to done in 90 minutes, I've been smitten with dry legumes. To know that I can cook a pot of beans in the short part of the afternoon has really changed how I look at side dish options for meals. The texture and flavor are like nothing you've ever had out of the can, and I think it gives the cook a whole new appreciation for the lowly legume. I'm not saying that it's not an investment to go out and buy a cast iron Dutch oven, but given the versatility of said cookware, and the pennies on the dollar price of dry beans, I'm pretty sure you'll get back what you paid with dividends over the life of that pot. As awesome as "turbo beans" are, there are occasions where only a slow simmer will produce those deep and complex flavors. And while I'm not at all keen on mushy bean, this is a case where a modest amount of bean texture has to give way for the common culinary good.