Dutch Oven Question?

[Derek]

Ok I was making my re fired beans with pinto beans and and I did everything right according to the joy of cooking cook book.

However ever hour I had the beans cooking they turned black and started to taste really nasty.

So do I need to re season my griswald by an open flame with lard?

 

[Jorge]

did you mean, refried beans?

 

[Derek]

did you mean, refried beans?

I did. And I'm just wondering if I should use mt step dad's Jenn air and set it for 300 and seasion it for a half hour?

 

[LMAJ]

Sounds like you burned them. It can happen quick.

 

[Derek]

Sounds like you burned them. It can happen quick.

I had them on medium most of the time.

 

[The BBQ QB]

Hi Derek,

What did you use for fat? Lard, Bacon Grease or Veg Oil?

Mike D

 

[The BBQ QB]

Also the Beans should thicken up in a fairly short time. ie under 10 minutes. Sounds like you had them on for an hour?

I also think you burnt them.

Mike D

 

[Derek]

Sounds like you burned them. It can happen quick.

I've never ever bruned them before and I've always used a different recipe that called for bacon lard.

Hi Derek,

What did you use for fat? Lard, Bacon Grease or Veg Oil?

Mike D

EEVO maybe I should stay with Bacon lard?

Also the Beans should thicken up in a fairly short time. ie under 10 minutes. Sounds like you had them on for an hour?

I also think you burnt them.

Mike D

wow mine never thickened.

 

[landarc]

Use lard, it works better. I would wash it with some clean water, no soap. Fry up some pork in it to get some fat, and then give it another go.

 

[Derek]

Use lard, it works better. I would wash it with some clean water, no soap. Fry up some pork in it to get some fat, and then give it another go.

Thanks Landarc.

I was planing on doing that. I have some bacon drippings in the fridge at the apartment I could use? or or cook off some pork belly?

 

[landarc]

bacon is fine.

 

[Paulmark]

http://thepioneerwoman.com/cooking/2009/02/homemade-refried-beans/

This is the way I do mine.

 

[Southern Home Boy]

EVOO has a very low flash point and will burn very easily. If it wasn't the beans themselves that burned, it could very easily have been the olive oil.

 

[Chuckwagonbbqco]

A piece of cast iron cookware that is not properly seasoned will leach black color into whatever is being cooked. What ever flavors have absorbed into the unseasoned cookware will also leach out into your recipe. Usually flavors that have absorbed into the cast iron are not good if it has been sitting for awhile. This is where the adage "Don't use soap on cast iron" comes from. An unseasoned piece of cast iron will absorb soap flavor in itd pores.

A well seasoned dutch oven will not leach black color. A dutch oven that has been seasoned and has sat for a long time may have oil that has gone rancid---usually you can smell it before cooking with it and tell---just rinse it out with boiling hot water and recoat it with fresh oil.

 

[Derek]

Thank you everyone. I really appreciate your help....

 

[BobBrisket]

If you don't stir them often enough, you will get scorching on the beans that settle at the bottom. Was there a thick, gooey layer on the bottom of the Dutch when you cleaned it? If that layer was dark in color, that's where they burned. That's enough to make the whole batch taste bad.

 

[LMAJ]

If you don't stir them often enough, you will get scorching on the beans that settle at the bottom. Was there a thick, gooey layer on the bottom of the Dutch when you cleaned it? If that layer was dark in color, that's where they burned. That's enough to make the whole batch taste bad.

Yep. Been there unfortunately.

 

[Derek]

If you don't stir them often enough, you will get scorching on the beans that settle at the bottom. Was there a thick, gooey layer on the bottom of the Dutch when you cleaned it? If that layer was dark in color, that's where they burned. That's enough to make the whole batch taste bad.

I stired them every 5 to 10 minutes like I did in my other dutch oven and my mom's stainless steel cookware, I never had a problem with that before, But thank you Bob I'll see what I can do this next time.

Guilty as charged, sorry, I just couldn't resist

Ok we had our fun now back to work

 

[Jorge]

I don't know what recipe you used so I'm guessing a lot here. The suggestion that you make sure your pot is seasoned is the first step. The next suggestion would be to make sure that you have enough liquid when you start cooking the beans.

Once you've produced a decent pot of pinto beans, turning them into 'refried' takes little effort and not much more time. Step 1) use a potato masher and mash up some of the beans. You are now well on your way to thickening them. Step 2) Add any additional seasoning now, and continue to stir to keep them from sticking. Remove from heat before they reach the desired consistency because they will continue to cook and thicken. Step 2a) If they are too thick add a little water and stir well.

Personally, I prefer to start with a large pot of pinto beans and do my refried in batches in a cast iron skillet. After frying or dipping corn tortillas for chips, chalupas, or enchiladas I'll drain off the oil but won't wipe the pan down. I'll add a little lard, and then follow the method above. Cooking between med and med-hi I'll turn out a quart+ in 5 minutes or less.