The Dutch oven is a surefire way to elevate campsite cooking. Impress your fellow campers with a satisfying dish of rich Kurobuta Pork Short Ribs and hearty beans, all flavored with the smokey goodness of Kurobuta Bacon.
When it's summer in Idaho we like to get out of town and do some camping at any number of beautiful campsites in the nearby mountains. While everything tastes better when you're camping, this one pot meal is made with the magic of a Dutch oven. Two types of beans are seasoned with Kurobuta bacon, herbs, onions, garlic and wine. Kurobuta short ribs provide deep flavor and a satisfying meaty bite.
Dutch Oven Pork and Beans
By Liz Moore
Yield: 5 Servings
2 - 2 lb. packs Kurobuta Short Ribs
1- 1.5 lb. pack Kurobuta Sliced Bacon
3 tablespoons vegetable oil
3 tabelspoons ketchup
3 tablespoons yellow mustard
5 garlic cloves, finely chopped
1 large yellow onion, diced
6 medium carrots, peeled and cut into ¼” rounds
Fresh thyme, tied with butcher’s twine (bouquet garni)
4 bay leaves
2 cups white wine (dry)
6 cups chicken stock
3 tablespoons vegetable oil
2 cans of Cannellini beans, drained
2 cans of Northern white beans, drained
Start the Dutch oven process by digging a hole, slightly larger in diameter than the Dutch oven. We used a 14”, 10 quart capacity oven for this recipe.
Dump a 10 lb. bag of charcoal (lump or briquettes) into the hole and light with lighter fluid. Allow about half an hour for the coals to burn and really glow white hot.
When coals are ready, shovel out half to set aside and use on top of the Dutch oven lid. Layer the coals evenly at the base of the hole and set the Dutch oven on top.
Generously salt and pepper your short ribs. Pour the oil into the Dutch oven when hot and brown the short ribs on both sides. Remove the short ribs and set aside.
With a paper towel, dab up any excess oil. Add the chopped bacon to the oven and cook until it starts to crisp. Next, add your diced onion and carrot. Cook these just enough to when the onion become soft and aromatic.
Deglaze the oven with the white wine and add your garlic, ketchup, mustard, bouquet garni.and bay leaves. Allow for the wine to simmer for 10 minutes, then add your chicken stock and seared pork ribs.
Cover the oven with the lid, making sure it is on straight with no gaps. Place a grate over the coals, or a few rocks if a grate is unavailable to give a little air flow between the base of the oven and the coals. This will ensure you don’t smother the coals.
Put your oven on top of the grate/rocks, then use the set aside coals to place evenly on top of the lid. Now sit back and let the oven do the work!
The whole process will take around three hours. Every hour, check under the lid to make sure that you have enough liquid (if not you can add more chicken stock) and turn over the short ribs each time.
The last half hour, add your beans and give it a good stir. Pull the oven off the coals and serve!
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